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Chicken with Caramelized Garlic Confit
Boneless chicken thighs are coated with a sweet, nutty garlic confit made from four heads of garlic, olive oil, and parsley, then browned in a skillet and finished in the oven. Serve with warm flatbread or crusty bread and a light leafy salad.
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Ingredients
- 4 Garlic heads (Cloves separated and peeled)
- 1 cup Extra-virgin olive oil (Used for the garlic confit and chicken)
- 2.5 lb Boneless, skinless chicken thighs (About 8 to 10 thighs, trimmed and patted dry)
- 0.5 cup Flat-leaf parsley (Finely chopped, plus more for serving if desired)
- Kosher salt (To taste; use for seasoning the chicken and garlic confit)
- Black pepper (To taste)
- Warm flatbread or crusty bread (For serving, optional)
- Light leafy salad (For serving, optional)
Steps
- 1
Separate and peel the garlic cloves. Place them in a microwave-safe bowl with the olive oil, making sure the cloves are well coated and mostly submerged.
- 2
Microwave the garlic and oil at 50 percent power until the cloves are very tender and deeply golden, about 25 to 35 minutes. Stir or gently shake the bowl every 5 to 7 minutes and monitor closely. The garlic should become soft, sweet, nutty, and caramelized; do not use high power, which can overheat the oil and scorch the garlic.
- 3
Allow the garlic confit to cool enough to handle. Mash the softened cloves with some of their oil until they form a coarse paste, then stir in the chopped parsley. Season with kosher salt and black pepper.
- 4
Pat the chicken thighs dry and season both sides with kosher salt and black pepper. Rub the garlic mixture evenly over the chicken, coating all surfaces while reserving enough oil to cook in the skillet.
- 5
Heat a 12-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add enough of the garlic-infused oil to lightly coat the surface. Do not use high heat, because the garlic coating can burn.
- 6
Arrange the chicken in the skillet in a single layer, working in batches if necessary to avoid crowding. Cook until the undersides are well browned, about 5 to 7 minutes. The garlic should darken gradually without becoming black or bitter.
- 7
Use a spatula to scrape underneath each thigh as you turn it, keeping the garlic coating attached to the chicken rather than allowing it to stick to the pan. Brown the second side for about 3 to 5 minutes.
- 8
Transfer the skillet to a 425°F (220°C) oven and roast until the chicken is cooked through and reaches 165°F (74°C) at the thickest point, about 10 to 15 minutes, depending on the size of the thighs.
- 9
Remove the skillet from the oven and let the chicken rest for several minutes so the juices redistribute. Spoon the caramelized garlic and pan juices over the chicken, garnish with additional parsley if desired, and serve with warm flatbread or crusty bread and a light leafy salad.
Notes
The source states that a 12-inch well-seasoned cast-iron or nonstick skillet is essential; garlic can stick and scorch in a conventional skillet. Use microwave power at 50 percent, not high. When turning the chicken, scrape underneath it with a spatula so the garlic remains on the chicken. The published page lists 1¼ hours total cook time and 50 minutes active time plus cooling, but the complete ingredient quantities were unavailable in the provided excerpt, so several quantities here are estimates.
Nutrition per serving
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