Though it only cooks for half an hour, this dish has the satisfying, melded flavor of a long–simmered stew. Part of the explanation is that the garlic cloves are cooked whole and then mashed into the sauce. You'll always get a more mellow flavor from whole cloves than from chopped or crushed garlic.Plus: More Chicken Recipes and Tips
Italy has three great red grapes. Nebbiolo and Sangiovese are well known, but the robust Aglianico grape deserves at least the same regard. This dish is a great opportunity to sample either of its best wines, Taurasi or Aglianico del Vulture.