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Simplicity itself to create and this recipe produces a tender, juicy and tasty chicken dish with hints of woody Rosemary and pungent garlic... and since it is served on the sourdough... well, this one is an 'all-in-one meal'. Give it a try!
- Chez
Ingredients- 2 tablespoons extra-virgin olive oil
- 4 skin-on, boneless chicken breasts (about 11/2 pounds)
- Kosher salt and freshly ground pepper
- 3 heads garlic
- 5 sprigs fresh rosemary
- 4 slices sourdough bread, grilled or toasted
- 4 tablespoons white wine vinegar
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
- Separate the heads of garlic into cloves but do not peel.
- Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven.
- Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
- Place the bread on a platter and top each slice with a chicken breast.
- Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes.
- Pour the sauce and garlic over the chicken and bread.
