2 boneless skinless chicken breasts, cut in half then into 4-5
pieces
1 tsp. salt, 1/2 tsp. course black pepper
1 tbsp. flour
3-4 tbsp. olive oil
3 heads of garlic, each broken into individual cloves
1 1/2 cups white wine
3/4-1 cup heavy cream
2-3 tbsp. fresh thyme
salt and pepper to taste
good sourdough bread, cut into thick slices
olive oil
This recipe is an adaptation of Ina Garten’s “Chicken with 40
Cloves of Garlic”. I love watching “Barefoot Contessa” and
I love cooking from Ina’s many cookbooks. She is such a
warm and friendly presence on her show that I feel like she
is a friend. I love the way she cooks and entertains her friends
in such a relaxed, casually elegant manner. And Ina loves orange
tulips, one of my favorite colors and flowers!
Let’s begin cooking – if you love garlic, this will become one
of your favorite recipes.
Prepare the garlic by separating the cloves from each head, not
peeling though. Bring a pot of water to boil and drop in the cloves
for 60 seconds, then pour in a colander and rinse with cold water.
Peel all cloves and set aside.
Cut the chicken into pieces and sprinkle with salt and pepper, then
flour and mix with your hands to coat all pieces. Heat olive oil in
a skillet and saute the chicken for about 3-4 minutes on each side,
until golden in color. Remove to a plate. Saute the garlic cloves in
the same pan (do not rinse – you will want the tasty bits from the
chicken) over med. heat for 1-2 minutes, then add the wine and turn
up heat a bit a let the wine reduce and scrape the golden bits from the
pan. Add the cream and bring to a boil and cover to steam the
garlic cloves for 2-3 minutes. Season the sauce with salt, pepper and
fresh thyme. Add the chicken, check the seasoning and consistency
of the sauce, adding more cream as necessary. Serve over bruschetta -
heat oven to 400 degrees, drizzle olive oil over both sides of bread
and bake for 7-8 minutes until golden. Add a steamed or roasted
vegetable for a complete meal. Enjoy!
