One Pot 40 Clove Chicken Recipe
This recipe is for garlic lovers only! With 40 cloves of garlic, this amazing chicken dish is going to blow your mind!
Equipment
- 1 non-stick pan, saute pan, or braiser
Ingredients
- 2 tbsp butter
- 40 cloves garlic buy pre-peeled garlic to save yourself time!
- 1 tbsp italian seasoning
- 1 to 1.5 cup white wine
- 1 to 1.5 cup chicken broth
- 1 tsp cornstarch
- pinch black pepper
- 1/2 cup carrots, chopped into half inch pieces
- 1/2 cup zucchini, chopped into half inch pieces
- 1/2 cup onion, chopped
- 1 bay leaf optional
- 1 tsp parsley, chopped (for garnish)
Chicken Thigh preparation
- 4 to 5 skinless chicken thighs feel free to use skin-on chicken thighs (just omit butter if using)
- 1/4 cup cornstarch
- 1 tsp black pepper
- 1 tsp salt
Instructions
- In a shallow bowl, mix together cornstarch, salt, and pepper. Coat the chicken thighs evenly and shake off excess. This step is optional and you can skip it and pan fry the chicken without any cornstarch as well.
- In your non-stick skillet, braiser, or saute pan, heat your butter on medium heat and once the butter is completely melted, sear your chicken thighs for 2-3 minutes on each side until it develops a nice golden crust.
- If you have skin-on chicken thighs, omit the butter completely or only use half as the skin will have a lot of fat and oil.
- Remove the chicken thighs and add in your garlic cloves and vegetables. Close the lid and let it steam and cook for about 4-5 minutes.
- Open to lid and stir the vegetables until it's soft and tender (another 1-2 minutes). Add in your white wine to deglaze the pan. Scrap all the brown bits from the bottom of the pan and mix everything together.
- In a small bowl, mix together room temperature chicken broth and corn starch.
- Pour in your chicken broth, season with bay leaf, Italian seasoning, and mix to combine.
- Nestle your chicken thighs back in to the pan and close the lid. Simmer for another 2-3 minutes on LOW heat.
- Garnish with fresh parsley and serve.