Chicken Sauté with Garlic


  • Garnish: chopped parsley
  • ½ cup white wine (Pouilly Fuissé or White Pinot)
  • Salt, freshly ground pepper
  • 2 finely chopped cloves garlic
  • 4-6 tablespoons butter
  • 3 ½ to 4 pound chicken, quartered

1. Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add chopped garlic and continue cooking for a minute or two. Add salt and freshly ground pepper to taste and 1/2 cup white wine. Cook gently over a low flame until chicken is tender. Remove chi...

View full recipe at SpringPad


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