|
Most dry wines work better, I agree. For this dish though, I was thinking a full, buttery chardonnay would work well as a counter. but I would definitely leave the (under) skin alone. if anything, I'd tuck some oiled basil leaves into the garlic heads 30 minutes before done, or thyme, or a caper paste smushed in.
I should have added how to eat this. Best done with fingers, tear off some thigh meat, squeeze out a garlic clove, a little lemon chunk and eat. Spoon up some of the sauce and it's heavenly. This could be top 3 chicken dishes I've ever made. The lemon and garlic are perfect.
__________________
Tru6 Restoration & Design
|