Chicken With Garlic Sauce Recipe

If you don’t have an authentic homemade Chicken With Garlic Sauce Recipe, you need one! This quick and easy recipe will become your favorite chicken skewers recipe. You’ll never need to order Chinese again!

Lets cook some garlicky tasty chicken. Garlic is as important in Chinese cuisine as parsley is to Italians and oregano to Greeks. Without an abundance of garlic a lot of the food just doesn’t taste right.

Chicken in Garlic Sauce – Pollo al Ajillo

• Level: Easy
• Total: 1 hr 15 min

• Prep: 15 min
• Cook: 1 hr
• Yield: 4 servings

Ingredients

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12 large chicken thighs (about 4 pounds; see Note)

Fine sea or kosher salt

Freshly ground black pepper

1/4 cup canola oil

10 cloves garlic, sliced

2 teaspoons chopped fresh thyme leaves

1/2 cup dry sherry

1/2 cup chicken broth, homemade or cannedAdd to Shopping List

Directions

1. The chicken thighs should be washed and dried with paper towels. Use a lot of salt and pepper while seasoning the chicken. In a sizable, heavy skillet set over medium-high heat, heat the oil. Add as many chicken thighs as will fit without touching, skin side down.
2. Cook for about 10 minutes, or until the skin is golden brown. The chicken pieces should cook for an additional 5 minutes on the opposite side, flipping once.
3. Spoon off all except about 2 tablespoons of the fat from the pan after taking it off the heat, leaving all the delicious brown pieces behind. Return the pan to low heat, add the garlic and thyme, and simmer for 1 to 2 minutes, or until the garlic begins to turn brown. Turn up the heat to medium, pour in the sherry, and then bring to a boil. After a minute or two of boiling, add the chicken back to the pan with the skin facing up. Add the chicken stock, turn the heat down to low, and simmer for a while. Cook for 20 minutes with a tight cover on the pan. Cook the chicken until it is extremely soft, about 20 minutes, then flip the pieces (or, if using a smaller pan, move them top to bottom). Serve warm.
4. Note: You can use a 4-pound chicken cut into 10 pieces if you prefer a mixture of white and dark meat. Before adding the browned breast pieces, allow the thighs, drumsticks, and wings to simmer in the sauce for 15 minutes. Cut the breasts in half crosswise, brown them as directed above, and then add the chicken breasts. If you want to use only white meat, let the sauce simmer for 10 to 15 minutes first.

Cook’s Note

Here, I prefer to use chicken thighs because they cook evenly and don’t dry out. Use white meat if you prefer it; just cook it little less. With its wide and shallow design, a paella pan is useful for this meal. When cooking the chicken in a smaller Dutch oven, brown it in stages and turn the pieces as the sauce simmers to ensure equal cooking.

Georgian Chicken Tabaka and Garlic Sauce Recipe

A entire chicken is flattened and pan-fried in the western Georgian dish known as “chicken tabaka” while being supported by another pan or other heavy item. The chicken turns out to be crispy and golden brown on the outside and juicy on the inside. It is so delectable and straightforward that it has gained enormous popularity in homes and eateries throughout the Caucasus, Central Asia, and former Soviet nations.

The name tabaka (sometimes spelled taphaka) is derived from the Georgian word for the frying pan used to prepare this dish, tapa. Any heavy bottomed skillet or cast iron pan can be used to prepare chicken tabaka, along with anything to hold the chicken down, like a second heavy skillet, a heavy pot, or bricks wrapped in foil. By grilling the chicken directly on the grates while pressing it down, you can also create this dish on a barbecue. While chicken tabaka is prepared similarly to spatchcocked chicken (in which the chicken’s backbone is removed), the chicken is typically flattened by simply cutting through the middle of the breastbone. The chicken may cook more quickly and evenly while achieving the ideal texture and flavor by being flattened and pressed.

This homey and straightforward dish is frequently served with garlic sauce or tkemali, a wild plum sauce from Georgia. A large, straightforward salad of fresh tomatoes and cucumbers and chicken tabaka go together beautifully. In addition to lemon wedges to squeeze on top for an additional flavor boost, I prefer to serve mine with a Georgian garlic cilantro sauce that is prepared in the same pan that you cook the chicken in.

Make sure the heat is set to medium-low when cooking the chicken. The outside of the bird will burn if the temperature is too high. A smaller chicken, between 3 and 4 pounds, works best for this dish; a larger bird will require more time to cook.

Ingredients

For the chicken:

• 1 3-4 lb chicken
• 2-3 tsp paprika
• salt, to taste
• oil, as needed
• lemon wedges, for garnish

For the garlic sauce:

• 1 head of garlic, about 10-12 cloves, peeled and minced fine
• ¾ cup water
• ¼ cup chopped fresh cilantro (optional)
• salt and pepper, to taste

Directions

1. A entire chicken is flattened and pan-fried in the western Georgian dish known as “chicken tabaka” while being supported by another pan or other heavy item. The chicken turns out to be crispy and golden brown on the outside and juicy on the inside. It is so delectable and straightforward that it has gained enormous popularity in homes and eateries throughout the Caucasus, Central Asia, and former Soviet nations.
2. The name tabaka (sometimes spelled taphaka) is derived from the Georgian word for the frying pan used to prepare this dish, tapa. Any heavy bottomed skillet or cast iron pan can be used to prepare chicken tabaka, along with anything to hold the chicken down, like a second heavy skillet, a heavy pot, or bricks wrapped in foil. By grilling the chicken directly on the grates while pressing it down, you can also create this dish on a barbecue. While chicken tabaka is prepared similarly to spatchcocked chicken (in which the chicken’s backbone is removed), the chicken is typically flattened by simply cutting through the middle of the breastbone. The chicken may cook more quickly and evenly while achieving the ideal texture and flavor by being flattened and pressed.
3. This homey and straightforward dish is frequently served with garlic sauce or tkemali, a wild plum sauce from Georgia. A large, straightforward salad of fresh tomatoes and cucumbers and chicken tabaka go together beautifully. In addition to lemon wedges to squeeze on top for an additional flavor boost, I prefer to serve mine with a Georgian garlic cilantro sauce that is prepared in the same pan that you cook the chicken in.
4. Make sure the heat is set to medium-low when cooking the chicken. The outside of the bird will burn if the temperature is too high. A smaller chicken, between 3 and 4 pounds, works best for this dish; a larger bird will require more time to cook.