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Ahhh garlic. One of the many ways to keep the vampires away. Let me tell you this dish will do it.
Rinse chicken parts with cold water; pat then dry. Trim off any excess fat.
Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken pieces.
Add half of the chicken pieces to the pan, cook 2 minutes on each side or until golden. We want nice brown skin. Remove chicken from pan, keep warm. Repeat procedure with remaining chicken. Set all of the chicken aside.
Reduce heat in the pan to medium. Add garlic, cook for several minutes or until garlic begins to brown, stirring frequently. You want the garlic brown.
Once it starts to brown arrange chicken on top of the garlic. Add broth, wine and thyme cover and cook for 25 minutes or until chicken is done.
Remove chicken from pan and keep it warm. Add heavy cream into the pan with the garlic. Increase heat to medium-high, cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!