Chicken Braised in White Wine, Garlic and Green Chiles

Chef Sam Etheridge loves to take traditional Italian and French recipes and “New Mexicanize” them. Here is one of his favorites, of which he notes, “This is a traditional French cooking method but utilizes the local staple of green chiles to add an extra layer to the dish while showcasing the flavor of the wine.” But what about all that garlic? Sam explains, “Leaving the peel attached leaves the clove redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance.” This dish freezes well. Heat Scale: Medium.
By / Photography By Douglas Merriam | September 15, 2014


Editor’s Note: You won’t have to worry about vampires at Halloween with the abundant garlic in this dish, but it’s the addition of chiles to this classic chicken braise that makes it a perfect, comforting fall dish.

1. Trim the excess fat off the chicken pieces. Sprinkle the chicken with salt and pepper.
2. Lightly smash the garlic cloves to flatten slightly, leaving the peels attached and the cloves as whole as possible.
3. Heat 3 tablespoons of the oil and half of the garlic cloves in a large pot over medium-high heat. Working in 2 batches, add the chicken pieces and cook until brown on all sides, about 12 minutes per batch. Transfer the chicken to a plate.
4. Add the remaining 3 tablespoons oil and the remaining garlic to the pot. Cook over medium heat, stirring, until golden brown, 10 to 15 minutes. Add the flour and cook for 1 minute longer, stirring occasionally, then add the chiles, thyme, wine and stock; bring the mixture to a boil, stirring often.
5. Return the chicken to the pot. Cover and reduce the heat to low. Simmer, moving the chicken pieces from top to bottom every 5 minutes (the sauce will not cover the chicken), until the chicken is cooked through, 20 to 30 minutes.
6. Salt and pepper to taste. Transfer the chicken to a large platter. Spoon the garlic cloves and green chiles around the chicken and drizzle the sauce over all to serve.

Recipe from Sam Etheridge, formerly of Ambrozia Café and Wine Bar, Albuquerque

Excerpted from Dishing Up New Mexico © by Dave DeWitt, photography © by Douglas Merriam (Storey Publishing, 2014), used with permission from the publisher.


  • 2 whole (3½-pound) chickens, each cut into 8 pieces
  • Salt and freshly ground black pepper
  • 5 heads garlic, cloves separated (about 70), unpeeled
  • 6 tablespoons olive oil
  • 1 teaspoon flour
  • 1 cup roasted, peeled and chopped New Mexican green chiles
  • 6 fresh thyme sprigs
  • 2 cups dry white wine, such as Gruet Chardonnay
  • 1 cup chicken stock
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