4 fresh chicken breasts
2 heads of garlic
1 bottle of Muscatel
Sear the chicken breasts to seal in their juices. Remove them from the pan.
Brown the onions and garlic in a tablespoon of water. When they’re thoroughly colorful, add the chicken and half a bottle of Muscatel. Simmer until cooked through and tender. Serve with mashed potatoes and steamed fresh asparagus.