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+ servings

Braised Chicken with Roasted Garlic


  • 4 lb chicken, cut into 8 pieces (or 4 lbs of chicken pieces)
  • salt and freshly ground black pepper, to taste
  • 3 Tbsp unsalted butter, divided
  • 1 Tbsp olive oil
  • 40 cloves garlic, peeled (you can use up to 100 cloves)
  • 1 Tbsp herbes de Provence
  • ½ cup dry white wine
  • ¾ cup chicken broth
  • 1 Tbsp fresh lemon juice


  • Preheat the oven to 350° F.
  • Season the chicken lightly with salt and pepper.
  • Heat the butter and olive oil in a 3-½ quart braiser over medium-high heat; add the chicken and cook, turning often, until it is golden brown on all sides (~ about 10 to 15 minutes)
  • Transfer the chicken to a plate and drain off all but 1 Tbsp of the liquid from pan.
  • Lower the heat to medium.
  • Add the garlic and cook, stirring frequently, until they starting to turn color (but aren't completely brown) about 2 minutes.
  • Add the herbes de Provence, white wine and chicken broth to the pan; bring to a boiling, scraping the browned bits from the bottom of the pan.
  • Return the chicken to the braiser, skin side up. Cover and bake in the oven for 20 minutes.
  • Baste the chicken with the juices from the pan.
  • Return the chicken to the oven and bake, uncovered until it is tender and no longer pink (170°F for breasts, 180°F for thighs and drumsticks), 20 to 30 minutes more.
  • Remove chicken to a serving platter, and cover with aluminum foil if you need to keep it warm.
  • Return the braiser to the stovetop, over medium-high heat. If it looks like there’s less than ½ cup pan juices left, add additional wine to equal about ½ cup.
  • Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work.
  • Add the lemon juice.
  • Whisk in the last of the butter, 1 Tbsp at a time, until it's incorporated.
  • Divide chicken among four serving plates and top each serving with some of the sauce. Serve with a side salad or your favorite veggie side