Garlic Chicken

Epicurious

Ready in: 45 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • 2 bay leaves
    Spices and Seasonings
  • 1/2 cup chicken broth
    Canned and Jarred
  • Chopped fresh flat-leaf parsley for garnish
    Produce;Spices and Seasonings
  • 6 cloves garlic, crushed, plus 2 cloves, minced
    Produce
  • 1/3 cup olive oil
    Oil, Vinegar, Salad Dressing
  • Salt and freshly ground black pepper
    Spices and Seasonings
  • 1/2 cup fino or manzanilla sherry
    Alcoholic Beverages
  • 4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces, or 12 chicken wings, tips removed
    Meat
  • Sweet paprika
    Spices and Seasonings
  • 3 fresh thyme sprigs
    Produce;Spices and Seasonings

Steps

  • Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.
  • Preheat the oven to 400°F.
  • In a large sauté pan, heat the oil over medium heat.
  • Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes.
  • Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer.
  • Remove the crushed garlic from the oil and discard. Return the pan to low heat.
  • Add the minced garlic and cook briefly.
  • Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil.
  • Remove from the heat and pour over the chicken.
  • Bake the chicken until cooked through, 25 to 30 minutes.
  • Remove from the oven and discard the bay leaves and thyme. If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela. Sprinkle with the parsley and serve at once.

Nutrition

  • Calories: 330.19  cal  (16.51%)
  • Fat: 22.88  g  (35.19%)
  • Saturated Fat: 3.69  g  (23.05%)
  • Carbohydrates: 3.17  g  (1.06%)
  • Sugar: 0.44  g  (0.49%)
  • Cholesterol: 107.35  mg  (35.78%)
  • Sodium: 405.4  mg  (17.63%)
  • Alcohol: 3.09  g  (17.17%)
  • Protein: 22.39  g  (44.78%)
  • Selenium: 26.27  µg  (37.53%)
  • Vitamin B3: 6.64  mg  (33.21%)
  • Vitamin B6: 0.6  mg  (30.0%)
  • Phosphorus: 231.55  mg  (23.16%)
  • Vitamin E: 3.08  mg  (20.55%)
  • Vitamin K: 19.21  µg  (18.3%)
  • Vitamin B5: 1.43  mg  (14.28%)
  • Vitamin B2: 0.23  mg  (13.45%)
  • Zinc: 1.89  mg  (12.59%)
  • Vitamin B12: 0.74  µg  (12.25%)
  • Vitamin A: 580.44  IU  (11.61%)
  • Potassium: 368.93  mg  (10.54%)
  • Iron: 1.6  mg  (8.9%)
  • Manganese: 0.18  mg  (8.79%)
  • Magnesium: 33.58  mg  (8.39%)
  • Vitamin B1: 0.12  mg  (7.76%)
  • Vitamin C: 5.03  mg  (6.09%)
  • Copper: 0.1  mg  (4.89%)
  • Calcium: 29.17  mg  (2.92%)
  • Fiber: 0.57  g  (2.28%)
  • Folate: 6.25  µg  (1.56%)

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