Ingrédients pour 40 Clove Garlic Chicken
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 6 chicken thighs
- 40 cloves minced garlic
- 2 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken broth
- Fresh Rosemary
- 1 teaspoon dried thyme
- Bay Leaves
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Comment préparer 40 Clove Garlic Chicken
- Preheat oven to 375°F (190°C) with a rack in the center.
- In a large plastic bag, combine 1/2 cup all-purpose flour, 1 tablespoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 6 chicken thighs to the bag and coat thoroughly in the seasoned flour.
- Shake off any excess flour.
- Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat.
- Brown chicken thighs on both sides for about 3-4 minutes per side.
- Remove chicken from the skillet and set aside.
- Add 40 cloves of minced garlic, 2 celery stalks (finely chopped), and 1 medium onion (finely chopped) to the skillet.
- Sauté until the vegetables are lightly browned, about 5-7 minutes.
- Pour in 1/2 cup dry white wine, 1 cup chicken broth, and 1 teaspoon dried thyme. Arrange the browned chicken thighs back in the skillet, skin-side up.
- Bring the mixture to a simmer.
- Cover the skillet tightly.
- Transfer the skillet to the preheated oven and braise for 45 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the 40 Clove Garlic Chicken over lemon rice pilaf and enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
8g
Fat
26g
Carbs
5g
