Rustic Garlic Chicken

Another easy Food and Wine recipe, great for a chilly fall evening.  Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe.  Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary.  I served it on top of rice.  Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.