Recipes

Preheat your oven to 375'

In a small saucepan over medium-low heat, saute the garlic in 1 TB of olive oil, until tender but not brown. This should only take a minute. Remove from heat and add the brown sugar and vermouth. Return to heat and simmer for about 10 minutes, until reduced, stirring frequently.

While that is going on, season both sides of the chicken with salt and pepper

In an oven safe large skillet, heat 2 tsp olive oil over medium heat and brown the chicken on both sides, about 2 or 3 minutes per side. Keep an eye on it. Once it's lightly brown, turn it. The aim here is to brown, not cook.

Note: if you do not have an oven save skillet, after browning, place the chicken in a casserole dish.

Once the garlic sauce has reduced a bit, pour it over the chicken evenly...making sure that those bits of garlic get on each of your pieces of chicken. Place the skillet in the oven and cook for 6 - 8 minutes.

When you serve it, don't forget to spoon the juices in the pan over the chicken