Braised garlic chicken

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

This beauty made the cover of our 16th issue of ANNA Magazine! A delicately braised whole chicken... paired with an assortment of lovely, earthy, whole roasted garlic.

Ingredients

1 (4-pound) whole chicken, split and backbone removed

2 tablespoons extra virgin olive oil

2 tablespoons fresh chopped thyme, plus more for garnish

Coarse salt and freshly ground pepper, to season

1 whole head garlic

¼ cup white wine

½ cup chicken stock

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Preparation

Preheat oven to 350°F. Rinse chicken under cold water. Pat dry. Rub chicken with olive oil and thyme. Season with salt and pepper. In large Dutch oven, heat oil over medium-high heat. Cook chicken, skin side down, until browned and crisp, about 5 minutes. Flip chicken and cook until browned, about 5 minutes.

Add garlic, white wine and chicken stock. Cover and cook 45 to 50 minutes or until meat thermometer inserted in thigh registers 180°F. Transfer chicken to platter and tent with foil. Squeeze garlic out of skin and add to cooking liquid in dutch oven; whisk sauce and season with salt and pepper. Carve chicken and serve with sauce; garnish with thyme. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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