Golden Garlic Chicken with Thick Sauce

Ingredients

• 4 Chicken legs (With or without skin; make several shallow cuts in each piece so it absorbs the seasoning better.)
• 1 tsp Salt (Divided: for seasoning the chicken and adjusting the sauce.)
• 0.5 tsp Ground black pepper (Or to taste.)
• 1 tsp Paprika
• 6 dientes Garlic (Finely minced.)
• 0.25 cup Fresh parsley (Finely chopped.)
• 3 tbsp Butter (For preparing the garlic sauce.)
• 0.25 cup Water or white wine (Add a splash, according to your preference.)

Steps

1. 1

   Using a sharp knife, make several shallow cuts in the chicken legs without cutting them apart completely. These cuts will help the seasoning penetrate and allow the chicken to cook evenly.

2. 2

   Season the legs on all sides with the salt, black pepper, and paprika. Massage the meat with your hands to distribute the spices well, especially inside the cuts.

3. 3

   Finely mince the garlic and parsley. They should be small enough to blend with the butter and form a smooth garlic sauce.

4. 4

   Melt the butter in a small bowl or suitable container and mix it with the minced garlic and chopped parsley. Set the garlic sauce aside until the chicken is browned.

5. 5

   Heat a large skillet or heavy-bottomed pot over medium-high heat. Once it is hot, place the chicken legs in the pan without overlapping them.

6. 6

   Brown the legs on all sides, turning them when each surface is well browned. This process should take approximately 8-10 minutes; the meat does not need to be fully cooked in the center yet.

7. 7

   Add the butter, garlic, and parsley mixture over the browned pieces. Spread it with a spoon so it coats the chicken and enters the cuts.

8. 8

   Pour the water or white wine into the skillet and add a small amount of additional salt if needed. Gently scrape the bottom to incorporate the juices and browned bits into the sauce.

9. 9

   Cover the skillet, reduce the heat to low, and cook for 20-25 minutes, or until the chicken is completely cooked and tender. The sauce should reduce and cling to the pieces; if using a thermometer, the center should reach 165 °F (74 °C).

10. 10

    Taste the sauce and adjust the salt. Serve the garlic chicken piping hot with rice to soak up the thick sauce.

Notes

The transcript indicates water or white wine as the cooking liquid. Keep the pot covered and the heat very low so the chicken releases its juices and the sauce thickens without burning.

Nutrition per serving

• main course
• chicken
• garlic sauce
• skillet cooking
• homemade
• high-protein
• served with rice