Steps
- Heat 60ml of extra-virgin olive oil in a large frying pan over medium heat. Fry 4 unpeeled garlic cloves for 5-6 minutes, then remove.
- Cut 600g of boneless chicken breast into 1½in / 4cm pieces, season with salt and pepper, and brown in the garlic oil for 3-4 minutes per side.
- Stir in 8 thinly sliced garlic cloves for 1 minute, then 1 tablespoon of all-purpose flour for 2 minutes. Pour in 120ml of dry white wine and simmer for 3 minutes.
- Add 240ml of chicken broth and 2 bay leaves. Cover and cook over low heat for about 10 minutes, until the chicken reaches 165°F / 74°C. Sprinkle with chopped parsley.