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Gilroy Garlic Chicken


3 tablespoons butter
1 x 3 - 3 pound chicken, cut up
teaspoon salt
⅛ teaspoon pepper
20 garlic cloves, unpeeled
cup red wine
2 tomatoes, peeled, seeded and chopped
1 tablespoon fresh parsley
teaspoon dried leaf thyme
1 cup chicken stock
3 tablespoons butter


Melt 3 tablespoons butter in skillet; add chicken, brown on both sides. Season with salt and pepper. Arrange garlic around chicken; add wine and tomatoes, thyme; cover and cook over low heat for 25 to 30 minutes or until tender.

Remove chicken and keep warm. Add stock to drippings and garlic; cook, uncovered 10 minutes.

Increase heat to high; whisk remaining butter. Remove from heat; strain sauce through strainer.

Serve sauce over chicken.

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