Very tasty baked chicken breast with garlic cloves. First, because the aroma of roasted garlic cloves has a sweet taste. Its quantity in each tooth is high, and it becomes even better when its taste is combined with rose wine in a sauce. I used leftover rosé for this recipe.
This type of wine is not very common and you can use any type of white wine as long as it is dry. However, its taste is very refreshing, and it goes well with a large number of light dishes. Pink green wine complements the taste of salads, cold soups and sandwiches with goat and sheep cheese.
Servings: 4 servings
Preparation time: 15 minutes + 2 hours soaking.
- 2 whole chicken breasts with bones
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper mix
- 4 very large garlic cloves
- 2 cups rose wine + 1 roasting cup
- 1 tablespoon butter
- Wash the chicken breasts, season them with salt and pepper, put them in a tall small bowl to hold them together, sprinkle with chopped peeled garlic cloves and soak in wine. Cover with plastic wrap and refrigerate for at least two hours.
- Roast the chicken breasts in the oven covered with aluminum foil for an hour, remove the lid, brush with oil, add another cup of wine, and leave in the oven to brown for about fifteen more minutes.
- Another way I really like to speed up the cooking is to spread a tablespoon of canola oil on the pan, put the chicken breasts and sauce back where they were overnight. Fry the chicken breasts over low heat, transfer to a roasting pan with the sauce from the pan and pieces of garlic. Spread butter on top. Bake them in the oven at high temperature until golden brown. Serve with breaded sauce.