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Posted: Tuesday, September 21, 2004
By: Mosby Winery (Expired)
6 chicken thighs, skinned 1 bunch Italian parsley, chopped
1/2 to 1 head of garlic, chopped fine salt and pepper
1/4 cup olive oil
1/2 cup of dry white wine, such as Mosby Pinot Grigio or Mosby Chardonnay
1 bunch Italian parsley, chopped
salt and pepper, to taste
Generously salt and pepper chicken pieces. Heat oil in a cast iron skillet (or other heavy, oven-proof skillet or casserole) over medium high heat. Add ¼ of the chopped garlic and the chicken pieces. Brown the chicken well on all sides. Heat oven to 325 degrees. Add half of the remaining chopped garlic to the chicken, along with the wine, and stir. Cover, and put in the oven. Chop parsley. After 30 minutes, add the remaining garlic and stir. Check the liquid, and add more wine if necessary to keep the chicken from sticking. Bake another 20 minutes, and stir in the chopped parsley. Cover, and bake 10 minutes more. Serve over spaghetti noodles, and top with grated Parmesan cheese.
Variations:
Add 1 teaspoon hot chili flakes.
Add juice of ½ lemon.
Use a whole cut up chicken.
Use boned and skinned chicken breasts, and cook for about 15 minutes less.
For more sauce, add up to a cup of the hot water from cooking the pasta.
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