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Gilroy Garlic Chicken


  • 3 tablespoons butter
  • 1 (3 to 3 1/2 pound) chicken, cut up
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 20 garlic cloves, unpeeled
  • 1/4 cup red wine
  • 2 tomatoes, peeled, seeded and chopped
  • 1 tablespoon fresh parsley
  • 1/4 teaspoon dried leaf thyme
  • 1 cup chicken stock
  • 3 tablespoons butter


  1. 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.
  2. Remove chicken and keep warm. Add stock to drippings and garlic; cook, uncovered, for 10 minutes.
  3. Increase heat to high; whisk remaining butter. Remove from heat; strain sauce through strainer.
  4. Serve sauce over chicken.

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