Garlic Chicken

Serves: 4

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Don’t be scared by the amount of garlic in this recipe! Browning and braising the garlic along with the chicken gives it a sweet and mellow flavor. Serve alone or over basmati rice, noodles or mashed potatoes.

Ingredients

Preparation

Carefully smash garlic cloves lightly with the flat side of large knife to loosen skins. Remove skins from cloves.

Heat oil in a Dutch oven or large, heavy skillet over medium-high heat. Generously season chicken with salt and pepper. Add chicken to pan and cook until golden, about 3 minutes per side. Remove chicken with a slotted spoon and reduce to medium heat.

Add garlic cloves and cook until garlic begins to soften and turn golden, 3 to 5 minutes. Pour in wine and brandy (if using) and cook for 1 minute, scraping up the browned bits from the bottom of the pan. Return chicken and any juices to the pan. Add chicken stock, lemon juice, zest, thyme and oregano. Bring to a boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 20 minutes.

Season to taste with salt and pepper. Transfer chicken to a platter and spoon garlic over the top.

Each serving: 370 cal, 20g fat (4.5g sat), 120mg chol, 450mg sodium, 8g carb, 1g fiber, 30g protein

More about: chicken, garlic

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