Recipe by Kerfuffle-Upon-Wincle
Modified from EatingWell: May/June 2012. The original recipe called for chicken drumsticks. The whole cloves of garlic turn mild and buttery when they’re simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe for two. Serve with mashed potatoes or rice, and green beans or broccoli.
Top Review by HoitoFoodie
We're not chicken eaters but loved this dish because flavor is not sweet, especially loved by my fussy hubby who doesn't like most sweet flavors. So easy to prepare and tastes so delicious. There's a slight gariic smell but it adds much flavor to the dish. Glad that I found this easy, simply delicious recipe! And thanks much for sharing!
- 1 head garlic (cloves separated)
- 4 chicken thighs (about 1 1/4-1 1/2 pounds, skin removed if desired)
- 1⁄4 teaspoon salt (divided)
- 1⁄8 teaspoon fresh ground pepper
- 1 1⁄2 tablespoons olive oil
- 3 tablespoons white wine
- 1⁄2 cup reduced-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon all-purpose flour
- 3 tablespoons chopped fresh chives (or scallion greens)
Directions See How It's Made
- Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half.
- Sprinkle chicken with 1/8 teaspoon salt and pepper.
- Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
- Add the chicken to the pan and cook until browned on one side, about 5-6 minutes. Turn it over and return the garlic to the pan.
- Add wine and cook for 1 minute.
- Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl.
- Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer.
- Cover and cook until the chicken is cooked through and the garlic is tender, 10-11 minutes.
- Serve the chicken with the sauce, sprinkled with chives (or scallion greens).