Check out what my friends at Simply Recipes had to say about this Easy Garlic Chicken:
The thing that can be daunting is peeling all the garlic! Truthfully, you don’t have to peel the garlic if you don’t want to. They’ll cook just as well in their peels, and they’ll slide out of their peels easily once cooked. That said, most people I know don’t want to deal with random bits of inedible garlic peels on their plate.
First of all, you can’t go wrong with chicken. Then everyone loves garlic! I always make this up real quick now when we are short on ingredients. It’s simple but full of flavor and everyone eats it up until it’s all gone!
Ingredients
3 pounds (1.4 kg) Tyson bone-in, skin on chicken thighs and/or breasts (If using chicken breasts, cut them in half or in thirds.
Salt and freshly ground black pepper
2-3 whole heads of garlic, cloves separated (40 cloves), peeled
Bertolli Olive oil
1 1/4 cups (300 ml) dry Holland House white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice)
6 large sprigs of fresh thyme
Directions
1 Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
2 Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef’s knife, just enough to break the cloves. Peel.
3 Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
4 Sauté the garlic: Add the garlic and sauté until golden brown, about 4 minutes.
5 Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium-low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.
6 Season with salt and pepper, serve with sauce: Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.
If you want, you can thicken the sauce with a little flour, cornstarch, or cream. As it is, it works great over rice, egg noodles, or mashed potatoes. (Skip starches for low carb option.)
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Quick Tip: My kids love when I make cheesy garlic bread with this because you can never get too much garlic – am I right?
Thank you to Simply Recipes for this awesome recipe!
