Many of you remember the 40 Cloves of Garlic Chicken that was all the rage about 20 years ago, and if you don't, I highly recommend you try this recipe. I had purchased a container of peeled garlic and needed to use it up before it spoiled. A quick trip to the grocery store, and neighbors who had no plans for dinner turned into one of the best meals I've made in weeks. Try this one soon, I guarantee you won't be disappointed.
Chicken Braised with Garlic and Lemon
10 chicken thighs, bone in, skin on
1/4 lb peeled garlic cloves
2 stems of fresh thyme (or one teaspoon dried)
1 lemon, cut into 8 pieces
flour for dredging
salt and pepper
1 tbsp olive oil
1 tbsp cooking oil
1/2 c dry white wine or dry sherry
1 c chicken stock
Pre-heat a large skillet over medium high heat, add the oils. While pan is heating, sprinkle both sides of the chicken with salt and pepper, then dredge in the flour, shaking off the excess. Place the chicken skin side down and cook until golden brown, about 5-7 minutes on each side. When chicken is browned turn it skin side up and add the garlic to the pan, then the wine, thyme and lemon. Sprinkle with about another half teaspoon of salt and cover, turning heat down to a simmer. after 15 minutes add the chicken stock and turn the chicken over. Simmer for about 30 minutes, turning the chicken skin side up and simmering uncovered for about another 15 minutes. Adjust seasoning for salt and pepper, serve over pappardelle and enjoy!
Note: If you would like, you can make this recipe with chicken breast, but please keep it bone in skin on. This dish needs to simmer for a bit, and the bones and skin add to the overall flavor of the dish.
Chicken Braised with Garlic and Lemon
10 chicken thighs, bone in, skin on
1/4 lb peeled garlic cloves
2 stems of fresh thyme (or one teaspoon dried)
1 lemon, cut into 8 pieces
flour for dredging
salt and pepper
1 tbsp olive oil
1 tbsp cooking oil
1/2 c dry white wine or dry sherry
1 c chicken stock
Pre-heat a large skillet over medium high heat, add the oils. While pan is heating, sprinkle both sides of the chicken with salt and pepper, then dredge in the flour, shaking off the excess. Place the chicken skin side down and cook until golden brown, about 5-7 minutes on each side. When chicken is browned turn it skin side up and add the garlic to the pan, then the wine, thyme and lemon. Sprinkle with about another half teaspoon of salt and cover, turning heat down to a simmer. after 15 minutes add the chicken stock and turn the chicken over. Simmer for about 30 minutes, turning the chicken skin side up and simmering uncovered for about another 15 minutes. Adjust seasoning for salt and pepper, serve over pappardelle and enjoy!
Note: If you would like, you can make this recipe with chicken breast, but please keep it bone in skin on. This dish needs to simmer for a bit, and the bones and skin add to the overall flavor of the dish.
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