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Garlic chicken was one of my dad’s specialties. It was originally based off a recipe in an old favorite Spanish cookbook, but has evolved over the years. Much of the recipe’s flavor comes from whole cloves of garlic that are sauteed in olive oil, mashed into a paste, and added back in towards the end of cooking. The garlic paste gives the base of chicken stock, white wine, and brandy a little sweetness and body.
Season the chicken liberally with salt and pepper. Coat each chicken thigh in flour, shaking to remove excess. Heat the olive oil in a large dutch oven over medium-high heat. Add the chicken and brown on each side. Remove and set aside.
Turn down the heat, and let the oil cool down a minute. Then, add the garlic and cook at medium-low until soft and very lightly browned in spots. Remove the garlic with a slotted spoon and set aside. Add the brandy and scrape up the browned bits off the bottom as it reduces. When nearly evaporated, add the wine, chicken stock, and some black pepper. Bring to a simmer and add back in the chicken. Cover and simmer for 15 minutes.
Meanwhile, using a mortar and pestle (or just a knife), make a paste out of the garlic. Add this paste into the chicken after the 15 minutes, along with a small pinch of saffron. Stir to combine. Taste for seasoning and add additional salt and pepper if necessary. Cover and simmer for another 15 minutes. Add in the parsley before serving.
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