Tuesday, January 24, 2012

Garlicky Drunk Chicken

This is an easy recipe. I swear it. It's perfect for week nights because it takes little prep work.
And if you love garlic, this is the meal for you.
You're going to need a dutch oven or a big pan with a lid.

  • about 8 pieces of chicken. I used thighs.
  • 4 tablespoons of oil
  • salt and pepper
  • 20 cloves of garlic. It sounds like a lot but it's not, trust me.
  • 1.5 cups white wine (I use cheap chardonnay)
  • 3 teaspoons of Italian seasoning
  • Heat the oil over medium heat.
  • Season the chicken with salt and pepper.
  • Brown the chicken on all sides.
  • Remove the chicken from the pan.
  • Smash the garlic with the flat side of your chef's knife.
  • Add the smashed garlic to the oil and lightly brown. Don't let it burn because it'll taste bitter.
  • Then add the Italian seasononing and white wine.
  • My favorite part: Deglaze the pan with the liquid. That means scape all of the bits of chicken and garlic from the bottom of the pan using the wine with a wooden spoon or a rubber spatula.
  • Add the chicken back to the pot, reduce to a simmer, and cover the pot with a lid for 20 minutes. 
Serve with rice and veggies, enjoy!

    Recipe was adapted from the cookbook "A Decade of Cooking; The Costco Way." The recipe was called "Gilroy's Finest Saucy Garlic Chicken."

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