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Garlic Chicken


3-1/2 lbs. chicken cut into serving pieces
3 tablespoons lemon juice
1 teaspoon salt
Freshly ground pepper
¼ teaspoon McFadden Farm dried thyme
Cloves from 2 large garlic heads, peeled
3 tablespoons chopped onion
3 tablespoons unsalted butter
2 tablespoons olive oil
½ cup chicken stock
½ cup dry white wine 


Preheat oven to 375 degrees. Rub chicken with lemon juice, salt, pepper, and thyme. Heat butter and oil in a sauté pan or skillet and sauté chicken a few pieces at a time until browned adding more oil if needed. Arrange pieces into an ovenproof casserole. Add garlic cloves to skillet along with onion and gently sauté while tossing for 1-2 minutes. Add chicken stock and wine; bring to a boil and pour over chicken. Cover and bake for 1 hour 15 minutes. Transfer chicken pieces to serving platter. Skim fat from pan juices and discard. Puree garlic and onion and pan juices, check seasoning and pour over chicken. Serves 6.