Garlic Chicken with Herbs
The chicken turns out very flavorful, tender and juicy. You can serve it with mashed potatoes, rice. Instead of just the legs, you can cook all of the chicken, just cut it into 8 pieces.
Garlic Chicken with Herbs Recipe
By Published: September 24, 2018
- Yield: 4 Servings
The chicken turns out very flavorful, tender and juicy. You can serve it with mashed potatoes, rice. Instead of just the legs, you can …
Ingredients
- 4 chicken legs with thighs, ( each leg cut into 2 parts
- ~8 tbsp flour
- Spanish smoke paprika to taste
- salt, pepper
- 6 tbsp olive oil
- ~26 large cloves of garlic peeled and cut into medium strips
- 2 cups chicken stock
- 4 tbsp dry white wine
- bunch of fresh oregano, thyme, basil leaves, rosemary and sage
Instructions
- Sift the flour into a large bowl and season with paprika, salt, and pepper. Coat the chicken pieces with the flour on both sides, shaking off the excess flour.
- Heat 4 tablespoons of the oil in a large, deep skillet over medium heat. Add half of the garlic and cook, stirring constantly, for about 1-2 min to flavor the oil. Remove garlic with a slotted spoon and put in a dutch oven (a thick-walled cooking pot with a tight-fitting lid).
- In the same skillet with garlic oil, cook half of the chicken, skin-side down, in a single layer. Cook for 5 min until the skin is golden brown. Turn over and cook for another 5 min, then remove the chicken legs and into the dutch oven. Add more olive oil in the skillet and repeat again, first with the remaining garlic, then chicken.
- Pour the chicken stock and wine into the dutch oven, and add the herbs. Bring to a boil, then reduce the heat. Cover, and let simmer for 20-25 min, or until the chicken is cooked through. Remove the chicken pieces and keep warm. I like to put them underneath the oven broiler for about 10 minutes to get the crispiest skin
- Bring the dutch oven to a boil again, and boil until the liquid is reduced to about 1 1/2 cups. Take out the herbs, and add the chicken back. Cover it and simmer on low heat for 5 min. Serve the chicken with the sauce.
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