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Fifty clove garlic chicken

Time20 minutes
YieldsServes 4
Fifty clove garlic chicken
(Lawrence K. Ho / Los Angeles Times)
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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.

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1

Season the chicken thighs with lots of salt and pepper, then set them aside.

2

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.