Ingredients
1 whole roaster chicken (approx 3 lbs)
3 Tbsp extra virgin olive oil
salt
3-4 cloves garlic
8 oz white wine
8 oz chicken broth
1/2 tsp salt
1 sprig fresh parsley
Preparation
Heat the oven to 180C or 350F. Cut the chicken into 4 pieces.
Rub the chicken pieces with extra virgin olive oil. Place chicken into a large ovenproof casserole dish.
Place garlic cloves and 4 oz of white wine into a food processor and whirl until garlic is blended into the white wine. Add 4 oz of the broth and whirl until thoroughly mixed. Pour over chicken.
Cover chicken with aluminum foil. Place casserole with chicken into hot oven on center rack. After 15 minutes in the oven, remove the aluminum foil from the casserole dish and baste the chicken with the juices. Continue to oven roast uncovered for 45 minutes. Periodically check to make sure that the liquid has not evaporated and add wine and broth as needed.
The chicken should be tender when done. Remove from oven and serve with wine sauce. Home-fried potatoes and/or rustic bread goes well with the chicken.
Variation: For more intense garlic and wine flavor, whirl wine, broth, salt and garlic cloves in food processor. Place chicken pieces in a glass dish and marinate the chicken overnight in this mixture (in the refrigerator).
