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from "Bistro Cooking" by Patricia Wells

This thoroughly Provençal dish – chicken smothered with garlic – is named after the region's favorite native son, the poet Frederic Mistral. Chef Michel Gonod, of the restaurant Le Prieuré outside Avignon, says this is one of the most popular dishes on his menu. With it, sample a chilled rosé de Provençe.

4 servings
 Bistro Cooking

2 tablespoons extra-virgin olive oil
1 tablespoon (1/2 ounce) unsalted butter
1 chicken (3 to 4 pounds), well rinsed, patted dry, cut into 8 serving pieces, and at room temperature
Salt and freshly ground black pepper
About 40 large garlic cloves
1/2 cup dry white wine, such as Cassis
1/2 cup chicken stock

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1. In a deep-sided non-reactive, 12-inch skillet, heat the oil and butter over high heat. Season the chicken liberally with salt and pepper. When the fats are hot but not smoking, add the chicken pieces and cook on one side until the skin turns an even, golden brown, about 5 minutes. Carefully regulate the heat to avoid scorching the skin. Turn the pieces and brown them on the other side, for an additional 5 minutes. Work in batches, if necessary.
2. Reduce the heat to medium. Bury the garlic cloves under the chicken to make sure they settle in one layer at the bottom of the skillet. Sauté, shaking the pan frequently, until the garlic is lightly browned, about 10 minutes. Slowly pour in the wine and stock. Shake the pan and scrape up any browned bits from the bottom of the pan. Cover and continue cooking until the juices run clear when a thigh is pricked, 10 to 12 more minutes.
3. Serve the chicken with the garlic and pan juices, with sautéed potatoes or rice.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Katie's Best Cut-Up Whole Chicken, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $4.49/lb
  Varanda do Conde Vinho Verde
This product is currently unavailable.
  Organic Garlic - $4.99/lb
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  La Baleine Fine Sea Salt - $4.69/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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