This dish by Chef Lynn Crawford is a great recipe for dinner parties. It's easily prepared in advance, and the sweet scent from the oven will guarantee hungry guests, while the scrumptious results will guarantee they're happy too.
3 tbsp (45 mL ) olive oil
1, 4lb (1.8 kg) chicken, cut in 8 pieces
to taste salt and pepper
1 cup (250 mL) peeled whole garlic cloves
1/2 cup (250 mL) chicken stock
1 tbsp (15 mL) chopped tarragon
1/2 cup (125 mL) white wine
1. Preheat oven to 350 F (180 C).
2. In a heavy pot over medium-high heat, heat oil. Season chicken with salt and pepper. Add chicken to pot and cook, turning once, until browned, about 8 minutes per side. Transfer chicken to a baking dish.
3. Add garlic to pot and sauté until browned, about 6 minutes. Add wine and scrape up any brown bits stick to the bottom of the pot. Add stock and bring mixture to a boil. Using slotted spoon, transfer one-quarter of the garlic to the baking dish with chicken. Mash remaining garlic into stock and pour over chicken.
4. Bake until chicken is tender and no pink remains, about 20 minutes. Garnish with tarragon just before serving.
Serving Size: Serves 6 to 8