50-Clove Chicken
If you’re lucky enough to have a good ethnic market in your neighborhood, then you’ve probably seen shrink-wrapped packages of fresh, peeled garlic in the produce section. Sold by the pound, this garlic is worth its weight in gold. Buy a package and use it, all of it, for this chicken.
Serve this with simple steamed potatoes and steamed broccoli to counter all that garlic.
This chicken really tastes best with dark meat but works just as well with white. If you’re using breasts instead of thighs, reduce the final cooking time by about 3 minutes so that the chicken doesn’t dry out.
Garlic Chicken
Active Work Time: 5 minutes * Total Preparation Time: 20 minutes
8 boneless chicken thighs, skin on
Salt, pepper
1 tablespoon olive oil
2 tablespoons butter
30 to 50 garlic cloves (you decide)
1 cup chicken broth
Season the chicken thighs with lots of salt and pepper, then set them aside.
Heat the oil and the butter over medium-high heat in a large skillet. Add the chicken and cook until nicely browned, about 3 minutes a side. Remove the chicken from the skillet with a slotted spoon. Reduce the heat to medium and add the garlic to the skillet. Cook until the garlic just begins to brown, about 5 minutes. Add the chicken broth to the skillet, then place the chicken over the garlic, cover and cook until the chicken is cooked through, about 10 minutes. Spoon the garlic over the chicken and then pour the pan juices over both.
4 servings. Each serving: 692 calories; 719 mg sodium; 227 mg cholesterol; 45 grams fat; 14 grams saturated fat; 8 grams carbohydrates; 61 grams protein; 0.47 grams fiber.
MENU
Garlic Chicken
Steamed New Potatoes
Steamed Broccoli
SHOPPING LIST
1 bunch broccoli
8 boneless chicken thighs
1 package garlic cloves
1 pound small boiling potatoes
STAPLES
Butter
Chicken broth
Olive oil
GAME PLAN
25 minutes before: Season chicken, prepare broccoli.
20 minutes before: Begin steaming potatoes, start cooking chicken.
10 minutes before: Steam broccoli, finish chicken and potatoes.