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Garlic Chicken

Servings: 4

Try this succulent Garlic Chicken made with Filippo Berio Olive Oil!


  • 3-1/2 to 4-lb.chicken, cut into serving pieces
  • Kosher salt
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 4 celery stalks, chopped
  • 2 medium carrots, chopped
  • 2 Tbs. fresh parsley, chopped
  • 2 heads garlic, separated into unpeeled cloves (about 25 cloves)
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried oregano


  • Preheat oven to 350°F. Season chicken with salt. Heat olive oil in a heavy skillet and sauté chicken for about 15 minutes over medium heat until lightly browned.

    Place onion, celery, carrots, and parsley in the bottom of a large ovenproof casserole. Layer chicken over vegetables. Tuck garlic cloves between chicken pieces. Pour wine and water over chicken. Sprinkle with thyme, basil, rosemary, and oregano.

    Cover casserole and bake for 1-1/2  hours. Don’t lift the cover until cooking time is complete.


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