Garlic Chicken

Chef Jody Walls
Jody Walls & Company Cafe & Catering


Whole chicken (3 to 4 lbs.) or boneless, skinless chicken breasts (about 4 or 5 lbs.) cut in pieces
1/3 cup olive oil
Coarse salt and freshly ground black pepper to taste
25 cloves garlic, peeled
1 sprig fresh rosemary, finely chopped

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In a large bowl, toss chicken pieces with olive oil, garlic, rosemary, salt & pepper to taste. Cover and refrigerate for 1 to 2 hours.

Preheat oven to 400 degrees. Place chicken and garlic in a baking dish and bake, covered for 30 minutes. Uncover and bake 10 minutes more. 

Cabernet Sauce:
5 Tbsp. butter
1 onion diced
2 1/2 cups cabernet sauvignon
2 1/2 cups chicken stock or beef broth
1/2 cup cream
1 tsp. coarse salt Freshly ground pepper to taste

While chicken roasts, heat 2 Tbsp. butter in large saucepan. Add onion. Cook, stirring for 2 minutes. Add wine and reduce liquid by two thirds. Add chicken stock and cream. Cook, stirring, to reduce by half, about 5 minutes. Add salt and pepper to taste. Whisk in 3 Tbsp. butter. Strain sauce and reserve.

Jody Walls & Company Cafe & Catering
2300 Riverside Drive
Tulsa, Oklahoma
(918) 582-5639 Open: Tues - Sat (6:00pm - 9:00pm)
Reservations: (918) 582-JODY (5639)