This Gin-Gar Chicken is a comforting, international-style main that brings home-style flavor to your table. Featuring a whole broiler-fryer chicken cut into quarters, it is browned to perfection before being simmered in a luscious sauce made from white wine, pureed ripe tomatoes, and plenty of fresh garlic. The result is tender, juicy meat coated in a savory, slightly tangy glaze. It’s an excellent choice for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Gin-Gar Chicken
Description
This Gin-Gar Chicken is a comforting, international-style main that brings home-style flavor to your table. Featuring a whole broiler-fryer chicken cut into quarters, it is browned to perfection before being simmered in a luscious sauce made from white wine, pureed ripe tomatoes, and plenty of fresh garlic. The result is tender, juicy meat coated in a savory, slightly tangy glaze. It&# 226;ÂÂs an excellent choice for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut the chicken into quarters if not already done.
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In a large skillet or pan, melt the butter with the oil over medium-high heat.
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Add the minced garlic to the fat and sauté briefly until fragrant, being careful not to burn it.
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Place the chicken leg pieces into the pan and brown them over high heat on both sides.
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Remove the legs temporarily if the pan is crowded, then brown the breast pieces over high heat.
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Season the chicken generously with salt and pepper.
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Lower the heat and continue cooking the chicken, covered, until the pieces are tender and cooked through.
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Remove the chicken from the pan and keep it warm.
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Scrape up any browned bits adhering to the bottom and sides of the pan with a wooden spoon.
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Pour in the white wine and stir, deglazing the pan.
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Increase the heat and reduce the wine by half, stirring occasionally.
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Add the sieved tomato puree to the pan.
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Season the sauce with additional salt and pepper to taste.
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Stir well and cook the sauce over moderate heat for about 10 minutes, allowing it to thicken slightly.
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Return the cooked chicken pieces to the pan.
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Spoon the sauce over the chicken and simmer for a few minutes longer to heat through and meld flavors.
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Serve the chicken hot, spooned generously with the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 221.0kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 3.8g19%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use ripe, flavorful tomatoes for the puree to ensure a rich sauce base.
If using dry white wine, choose a variety suitable for cooking, such as Sauvignon Blanc or Pinot Grigio.
To make the sauce smoother, ensure the tomatoes are thoroughly sieved to remove skins and seeds.
This dish pairs well with crusty bread to soak up the sauce, or with steamed rice or mashed potatoes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
