Chicken and Garlic
Servings: 2
Cost: $4.50 per serving
Chicken and Garlic - an easy comfort food from Spain showcasing techniques to tame garlic & infuse the right amount of spice in your meal
Print Recipe
Ingredients
- 4 pieces boneless chicken thighs
- 2 - 3 TBS All Purpose Flour or Gluten Free Flour
- 6 - 8 cloves garlic gently crushed to break skin, but NOT peeled
- 3 TBS extra virgin olive oil
- 2 bay leaves
- 1 tsp whole black peppercorns
- 2/3 cup white wine
- 1 cup Chicken Stock or Broth
- kosher salt and fresh ground black pepper to taste
- 2 TBL fresh parsley, chopped.
Instructions
- Season chicken thighs with kosher salt, and fresh ground black pepper
- Dredge in flour and shake off excess and let sit while oil heats. Reserve excess flour
- Heat 2 TBS of extra virgin olive oil over medium high heat in large skillet
- Take the cloves of garlic and be sure they are lightly crushed to break the skins, but not peeled.
- Place garlic cloves in the hot oil
- Add the chicken and cook about 4 minutes per side, until lightly crisp, and golden brown all over
- Remove chicken and set aside on a clean plate
- Remove the garlic cloves and set aside to briefly cool
- If oil is gone from pan, add another tablespoon to the pan.
- Add bay leaves and peppercorns and cook in hot oil for about a minute
- While bay leaves and peppercorns are cooking , remove garlic from skins and lightly mash with a fork.
- Add about 1 TBS of flour to pan — you can use flour left from dredging chicken earlier.
- Whisk into the oil until it forms a roux
- Add white wine and quickly scrape any bits of food from bottom of pan to deglaze the pan
- Add chicken stock and whisk until it is all combined with flour and wine.
- Add mashed garlic pieces and heat until it all comes to a gentle simmer.
- Add chicken pieces and any juices that accumulated on its plate and return to simmer.
- Reduce heat to maintain simmer, then cover and let cook for 10 minutes.
- Remove lid and check chicken for done - 165oF
- Remove chicken to a clean plate and cover to keep warm
- Using a mesh strainer, pour accumulated pan sauce through the strainer into a measuring cup. Discard bay leaves, peppercorns and crushed garlic.
- Plate chicken, spoon sauce over top and garnish with parsley.