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Garlic Chicken
Chicken pieces browned in olive oil and cooked with garlic, bay leaves, white wine, and stock until the sauce has reduced. Finished with freshly chopped parsley.
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Ingredients
- 4 boneless chicken thighs (cut into bite-sized pieces)
- 1 head of garlic (leave the cloves whole and unpeeled; make a slit in each one)
- extra-virgin olive oil (a generous drizzle)
- salt (a little, to taste)
- black pepper (to taste)
- bay leaves (a few)
- 200 ml white wine
- 100 ml chicken stock or water (chicken stock or water can be used)
- fresh parsley (chopped)
Steps
- 1
Prepare the garlic cloves, leaving them whole and unpeeled; make a slit in each one with a knife.
- 2
Cut the chicken into bite-sized pieces.
- 3
Drizzle a generous amount of extra-virgin olive oil into a frying pan and heat over low heat.
- 4
Add the garlic and cook over low heat until it begins to brown.
- 5
Remove the garlic from the pan and set aside.
- 6
Using the same oil, increase the heat and add the chicken with a little salt and pepper.
- 7
Sauté the chicken until it begins to brown.
- 8
Return the garlic to the pan and add a few bay leaves, the white wine, and the chicken stock or water.
- 9
Cook until the liquid has reduced and formed a sauce.
- 10
Before removing the pan from the heat, add the chopped fresh parsley.
- 11
Remove from the heat and serve.
Notes
The text indicates 2 or 3 people; the estimated yield is 3 servings. It does not specify the amounts of oil, salt, pepper, bay leaves, or parsley, or the exact cooking time.
Nutrition per serving
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