California is known for many things. We all know it is wine country, and has some of the best wines in the world. California is also know for its wide variety of agriculture and produce, which feeds large portions of the world. But did you know there is a small town, only about 26 miles south of San Jose and not far from the Santa Cruz Mountains, called Gilroy, that is actually known as the garlic capital of the world? Well it’s true. Gilroy is a small agricultural town known for its fabulous garlic. It is also known for its, mushrooms and, of course, wines. The whole town of Gilroy “is where garlic is more than a characteristic of the town. … “We smell it. We take pride in it like it’s completely normal.” So if you are a big garlic lover, and I definitely am, Gilroy is the place to go. Every year they host their annual Garlic Festival where they feature all kinds of recipes using …. Garlic. They even make garlic ice cream, which actually is pretty good. My recipe for chicken in garlic wine-sauce hails from Gilroy, featuring of course, garlic, lots of garlic, and wine. What could be better, right?!
I served my chicken over brown rice with the last of my peppered bacon scones Scones with Pepper and Bacon and a nice fruity syrah, from our own Bookcliff Vineyards, here in Boulder, CO. Bookcliff Vineyards in Boulder
Chicken in Garlic-Wine Sauce
6 TBSP butter, divided
1-2 TBSP olive oil
1 3-3 1/2 lb chicken cut in pieces
salt & pepper to taste
20 cloves of garlic
1 heaping TBSP chopped garlic
1/2 cup red wine
2 tomatoes, diced medium – I used a variety of tomatoes
1 can artichoke hearts, quartered, with juice
1 cup mushrooms, sliced or quartered
1 TBSP fresh parsley, chopped
1 tsp thyme
1 cup chicken stock
Melt 3 TBSP of butter and add the olive oil in a skillet. Salt and pepper the chicken on both sides, then add to the skillet and brown on both sides. Since it was just the two of us, obviously I made a smaller batch.
Once the chicken is browned, add the garlic cloves all around the chicken pieces. Then add the wine, tomatoes, mushrooms, parsley and thyme. Cover the skillet, bring to a boil, then reduce the heat to a simmer and continue to cook for about 30 minutes, or until the chicken is nice and tender.
Once the chicken is tender, remove it from the skillet and keep it warm. Add the chicken stock, garlic and artichoke hearts. Raise the heat to a medium, and cook uncovered, for about 10 minutes.
Add the remaining butter and incorporate it in with the sauce. Then add the chicken back to the mixture to heat it thoroughly.
Serve over either rice or pasta and add plenty of this delicious sauce over the chicken. Add a glass or two of wine, and it is pure Heaven.
Stay safe and stay well. “Til next time.