Updated: May 13
This garlic chicken recipe will make any garlic lover swoon. I recommend this recipe to anyone who likes garlic, and even if you don’t, you can use the garlic as a garnish or spread it on toast.
I made cheese puffs to go with this dish, and they tasted great dipped into the sauce. When garlic is cooked, it loses its intense “garlicky” flavor, so you are left with a tasty, buttery flavored chicken and a rich broth. Besides the regular garlic, I also used black garlic, which can be found online or at Whole Foods. Black garlic is fermented garlic. For me, it has the taste of licorice, so it added another flavor profilings to this recipe. Using the black garlic in this recipe is completely optional.
I feel like my mother used to make a similar recipe, but she’d add tons of thyme to the dish. I personally loved this dish. It’s obviously not a vintage recipe, but it’s a funny and endearing email between family members.
2 tablespoons ghee
1.5 lb. chicken thighs
1/4 cup dry white wine
1/4 cup chicken stock
2 tablespoons butter
7 black garlic cloves
12 garlic cloves, whole, peeled
Salt and pepper
Yields: serving for 2
Prep Time: 30 minutes
Cook Time: 30 minutes
In a Dutch oven, melt the ghee.
Add the chicken thighs and brown on all sides for about 10 minutes.
Add the garlic cloves. Cook for 5 more minutes on medium heat.
Add the white wine and stock, and cook for 10 minutes.
Turn the heat to low and let the chicken simmer until done.
Add the butter to the sauce in the pan 2 minutes before serving and season to taste with salt and pepper.