40-Clove Garlic Chicken

4.50 (5)
⏱ 60 mins 🍽 6 chicken thighs 🏷 Chicken Thigh & Leg

This dish features chicken thighs coated in a seasoned paprika flour and browned, then braised in the oven with a generous amount of peeled garlic cloves, diced celery, sliced onion, dry white wine, chicken broth and fresh herbs. The long, slow cooking creates a wonderfully aromatic and tender result. It is recommended to serve the finished chicken and its sauce with lemon rice pilaf.

40-Clove Garlic Chicken

Ingredients

  • 1/3 cup all-purpose flour
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • 6 chicken thighs, dusted in flour mixture
  • 40 cloves garlic, peeled
  • 3 stalks celery, diced
  • 1 medium yellow onion, sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Method

  1. Set your oven to 375 degrees, positioning the rack in the centre.
  2. Place the flour, paprika, salt and pepper into a large plastic bag and mix them together.
  3. Put the chicken thighs into the bag and coat them thoroughly in the seasoned flour.
  4. Remove the chicken from the bag, shaking off any extra flour.
  5. Pour the olive oil into a large, ovenproof saute pan and place it over medium-high heat.
  6. Cook the chicken until browned on both sides, then take it out of the pan.
  7. Put the peeled garlic cloves, diced celery and sliced onion into the pan and cook until they take on a light colour.
  8. Pour in the white wine and chicken broth, add the rosemary, thyme and bay leaves, then place the browned chicken on top with the skin facing up. Allow the liquid to reach a simmer.
  9. Put a lid on the pan, move it to the preheated oven and braise for 45 minutes.
  10. This recipe yields 6 chicken thighs with a rich sauce.

Nutrition (per serving)

Sodium1384800 mg

Recipe details

CategoryChicken Thigh & Leg
AuthorBev I Am