This skillet version of a classic French oven-braised roast chicken is delicious with green beans and buttermilk mashed potatoes or a whole grain baguette. To ease the chore of peeling 40 cloves of garlic, lay them in groups of 4 on a cutting board and press down with the flat side of a chef's knife to loosen the skins.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
- 1 tablespoon vegetable oil
- 8 chicken thighs skinned (2 lb 1 kg)
- 40 garlic cloves about 4 heads
- 1/2 teaspoon crumbled dried thyme
- 1/2 teaspoon crumbled dried rosemary
- 1/4 teaspoon crumbled dried sage
- 1/4 teaspoon pepper
- pinch salt
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons fresh parsley
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; fry garlic, thyme, rosemary, sage, pepper and salt over medium heat until garlic is golden, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, scraping up brown bits; reduce heat and simmer for 5 minutes.
Return chicken and any juices to pan; cover and simmer, turning once, until juices run clear when chicken is pierced and garlic is softened, about 25 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 297 mg
- Protein 33 g
- Calories 298.0
- Total fat 12 g
- Cholesterol 116 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 21.0
- Folate 8.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 17.0