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Chicken with Chardonnay and 40 Cloves of Garlic

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Ingredients

  • 2 T olive oil
  • 6 chicken breasts
  • Kosher salt and black pepper
  • 40 garlic cloves, peeled (3 whole heads)
  • 1/4 C fresh lemon juice
  • 1 C Chardonnay
  • 2 C chicken stock
  • 1 tsp thyme
  • 3 T flour
  • 2 T unsalted butter
  • 3 T chopped fresh parsley

Details

Preparation

Step 1

Cut chicken breasts in ½. Season each piece on both sides with salt and pepper. Heat oil in skillet and cook chicken until golden brown on both sides; transfer to a plate. Add garlic and cook until lightly golden (1-2 min). Add lemon juice, chardonnay, chicken stock and thyme and return chicken to skillet—nestling the chicken down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover, reduce heat to a simmer for 30 min or until chicken is fully cooked and tender. Transfer the chicken and some of the garlic to a platter. Cover to keep warm.

In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk ½ C of the hot juices from the skillet into the paste until smooth. Then add this mixture to the skillet along w/ 2 T of the parsley; whisk to combine. Don’t worry if some of the garlic cloves get smashed—they will help to thicken and enrich the sauce. Cook over medium heat until the gravy has thickened. Season the sauce with ½ tsp salt and ¼ tsp pepper. Serve chicken w/ the sauce spooned over the top and sprinkled with additional parsley.

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