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August 2, 2011
Chicken & Garlic Sauce
Poultry Classics
Prep time:
18 minutescooking time:
31 minutes“Grandpa thought Grandma was kidding when she told him this chicken dish had 40 garlic cloves.”
Ingredients
Serves 8
- 1 chicken (about 3 1/2 pounds)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 40 large cloves garlic
- 1/2 cup white wine or 1/4 cup apple cider and 1/4 cup chicken broth
- 1/2 cup chicken broth
Directions
1
Cut chicken into 8 pieces. Sprinkle with the salt and black pepper.
2
Heat olive oil and butter in a large heavy skillet over medium-high heat until butter is melted. Sauté chicken in hot butter mixture until browned, about 5 minutes per side. Transfer chicken to a plate and keep warm; drain skillet.
3
Reduce the heat to medium. Add garlic to skillet. Cook, stirring frequently, until lightly browned, about 8 minutes.
4
Add wine and broth to skillet and stir to deglaze. Return chicken to skillet; cover. Cook until an instant-read thermometer inserted in center of the meat registers 180F, about 12 minutes. Serve the garlic sauce with the chicken.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma's secret to this mellow, flavorful chicken is to not cut the garlic. She just removed the cloves from the heads and peeled them. Grandma said that cutting garlic releases allicin, the compound that give garlic its pungent flavor. The more the garlic is cut, the more allicin is released.
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