40 Garlic Clove Chicken
by
Derek Farwagi
Ingredients
- 4 Skinless, boneless thighs
- 2 tbsp Olive Oil
- 20-25 Peeled cloves of garlic (More if you making more than two portions and buy loose garlic with large plump cloves – young, pre-packed small garlic heads are difficult to separate and peel).
- ½ Cup Vermouth or white wine. (I always have both white and red vermouth handy. Once opened, vermouth lasts for months and at $10 a bottle it is cheaper than opening a bottle of wine just for a recipe).
- 1 ½ Cups Chicken broth ( make some broth with a quarter teaspoon of Better Than Bouillon organic chicken paste. It tastes great)
- 3-4 sprigs of fresh thyme (or 1-2 of fresh rosemary)
- 1 tsp Nutmeg
- Salt to taste
Instructions
- Peel the garlic cloves keeping them whole. Here's how. (It doesn’t matter if some get a little crushed).
- Pat thighs dry and season with salt and pepper.
- Add 1 tbsp olive oil to a 10″ frying pan and on a low heat brown thighs undisturbed for about about 2 minutes. Turn over and cook undisturbed for another 2 minutes. Set aside on a plate.
- Add a little more oil to the pan and on a low heat, cook the garlic stirring frequently to evenly brown the cloves - about 3 -4 minutes.
- Add the vermouth (or white wine), thyme and nutmeg. Stir and simmer for a minute to burn off the alcohol. Add chicken and stock and simmer covered on a low heat for 10-15 minutes. Turn chicken half way through cooking. Check for doneness - chicken juices should run clear. If at any time the liquid dries up, add a little water or broth
- While the chicken is cooking, toast the baguette.
- Salt to taste, plate in a soup bowl and serve with a side salad of greens.
Nutrition
Serving: 2portionsCalories: 292kcalCarbohydrates: 2gProtein: 44gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 215mgSodium: 541mgPotassium: 629mgFiber: 1gSugar: 1gVitamin A: 254IUVitamin C: 10mgCalcium: 44mgIron: 3mg
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