This version of classic garlic and chicken comes from the San Francisco eatery “The Stinking Rose,” so named because everything on the menu contains garlic. Even people who are not fond of garlic will love this dish.
½ cup all-purpose flour
2 pounds chicken breast, washed and cut into large 2 to 3-inch pieces
Freshly ground pepper (preferably white)
4 tablespoons fresh rosemary, chopped
40 large garlic cloves, peeled
1 cup dry white wine
2 cups chicken broth
½ cup heavy cream
Season the chicken pieces with salt, pepper and rosemary. Roll in flour to coat.
Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Place chicken pieces in skillet and cook until golden brown on both sides, turning
occasionally. Remove chicken from pan and set aside.
Add the garlic cloves to skillet and sauté until they begin to turn slightly brown and become soft. Add a little extra olive oil if needed. Add the white wine and chicken broth and stir thoroughly.
Return the chicken pieces to the skillet. Cover and simmer for approximately 30 minutes.
Remove the chicken from the skillet and keep warm on the side. Turn the heat to high and allow the liquid to boil down and reduce by about half.
Remove the contents of the skillet to a blender, add the heavy cream, and puree the sauce. Pour the sauce over the chicken and serve.
Serves 4 to 6.