Once you make this chicken dish, you will want to make it over and over. The dish is juicy, savoury, aromatic, and your house will smell in-cred-ible!
I was inspired to make this dish from these beautiful purple skin garlic bulbs that I found at my local T & T supermarket (Chinese grocery store). What better way to highlight these goodies then adding all 13 of them, which is equivalent to 20 cloves of the white variety. Sorry, I don’t know the names of all garlic varieties.
Another cool thing about this dish is that you leave the skins ON the garlic. Yup, you heard me correctly! Lazy cooking can taste good as well. The garlic doesn’t dry out this way in the cooking process and in return, you get beautifully soft and sweet garlic.
The chicken is extra juicy in this dish as it is first pan fried to seal in the juices, and then cooked in the oven for 1 full hour. The liquid from the wine, chicken stock and chicken juice really unite to make a hearty and delicious dish.
I can’t emphasize enough how good this dish is.
2 drum sticks, 4 chicken thighs (bone-in)
20 cloves of garlic (white variety) or about 13-15 of any other extra large garlic variety
2 sprigs of fresh rosemary/2 tbsp of dried rosemary- I used dried
1 1/2 cups of chicken stock-Mine is home-made but store bought works well (low-sodium is best).
1 cup of dry white wine
Pinch of salt
Large pinch of black pepper
¼ cup of fresh flat leaf parsley-Rough chop
Cooking oil of your choice (for pan frying)
3 tbsp of soy sauce
Pinch of black pepper
Drizzle of olive oil
- Prepare the chicken: Cut off access fat but leave the skins on the chicken. Place the chicken on a dish and pat dry with a paper towel. Mix the marinade in a bowl and pour over the chicken. Distribute evenly. Refrigerate until time to cook.
- Leave the skins on the garlic but remove access skin that’s falling off. The garlic I had were extremely large so I cut some of them in half.
- Wash, dry and roughly chop the parsley leaves and a few stems. Cut the shallots and set aside.
1. Heat a pan with some olive oil (about 2 tbsp). Place the chicken in the pan skin side down and cook on medium-high. Once the skin can be removed easily from the pan, flip the chicken. Add in the rosemary, shallots and the garlic. Brown all sides of the chicken but do not cook it through. Stir the garlic around so it doesn’t burn. Add more oil as needed. Season the dish with salt and pepper.
2.Preheat the oven to 360 degrees F.
3. Once the chicken has browned, turn the heat on high and deglaze the bottom of the pan with white wine. After most of the wine has evaporated, add in the chicken stock. Let the chicken simmer for a few minutes.
4. If your pan is oven safe, place the hot pan with a tight lid in the oven. Otherwise, transfer the chicken and the liquids into an oven safe casserole dish with a lid. The liquid should not drench the chicken, as we are not looking to boil the chicken.
5. Cook the chicken for 1 hour at 360 degree F. Remove the pan or casserole dish from the oven and serve.
This dish is great with some French bread or rice. Find an ingredient at your local supermarket and highlight those in your cooking. The garlic was the star in this one! Enjoy.
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