This recipe was so, so easy, and also very good. It felt like a bit of a fancy meal because it involved thick, crusty bread, smooth roasted garlic, and tender, juicy chicken. The meat was so moist and flavourful-even as a leftover for lunch the next day. We also used all the extra roasted garlic to make garlic butter. Just soften a stick of butter and stick it in the food processor with the roasted garlic. Yum!
*Recipe from The Food Network
2 Tablespoons extra virin olive oil
1 1/2 lbs chicken breasts
kosher salt, pepper
2 heads of garlic
4 sprigs of fresh rosmary
4 slices sourdough bread, toasted
2 tablespoons white wine vinegar
Preheat the oven to 425 degrees. Heat oil in a large dutch oven over medium high heat. season the chicken breasts and place them in the dutch oven. cook until browned on one side-about 5 minutes.
Seperate the garlic into cloves but do not peel. Flip over the chicken and add the garlic and rosmary to the pan. Transfer the dutch oven to the preheated oven. cook until chicken is cooked through-about 20 minutes.
Place the bread slices on plates and top with chicken breasts. Add the vinegar to the dutch oven and scrape up the stuck on chicken pieces with a spoon. Add 3 tablespoons of water and simmer until sauce thickens-about 2 minutes. Pour the sauce and garlic over the chicken.