Tag Archives: Garlic

Georgian Garlic Chicken

DSC_1131

This was an extremely easy recipe that I had to share. I wanted to cook some chicken thighs, found a recipe for Georgian Garlic Chicken and adapted it so all of it could be cooked in one skillet. The garlic is pureed in a mixture of water and milk, and the chicken is simmered in it until done. If you like garlic a lot, this is a good recipe for you.

Be sure to make a starchy side (rice, mashed potatoes, bread, etc.) to soak up this sauce. I cut up my serving of chicken, mixed it into my brown rice, and drizzled the garlicky sauce all over it. Very simple, comforting and flavorful.

Georgian Garlic Chicken

(adapted from this website)

Ingredients:

  • 4-5 chicken thighs, skin on and bone-in
  • 2 tbsp. olive oil
  • 1/2 cup water
  • 1/4 cup milk
  • 10 cloves garlic
  • salt and pepper

Directions:

  1. Pat the chicken dry with paper towels. Generously salt and pepper both sides. Heat olive oil on medium heat and sear the chicken skin side down until golden brown, around 10 minutes. Flip and brown the other side, around 5 minutes.
  2. Using a blender or hand held blender, puree water, milk and garlic until smooth. Set aside.
  3. Drain grease from skillet. Add the garlic sauce into the skillet with the chicken, bring to a boil then simmer on low, covering with lid, for 15 minutes or until chicken is cooked through.
  4. Serve over rice, potatoes, or with a side of bread to soak up sauce.

*To make a thicker sauce, make a cornstarch + water slurry and add a teaspoon at a time, stirring into the sauce until it’s thickened to your liking.

_______________________________________________________________________________

Directions with Photos:

DSC_1090

Pat the chicken dry with paper towels. Generously salt and pepper both sides. Heat olive oil on medium heat and sear the chicken skin side down until skin is golden brown, around 10 minutes.

DSC_1106

Flip and brown the other side, around 5 minutes.

DSC_1094

Using a blender or hand held blender, puree water, milk and garlic together until smooth. Set aside.

DSC_1107

Drain grease from skillet. Add the garlic sauce into the skillet with the chicken, bring to a boil then simmer on low,

DSC_1113

covering with lid, for 15 minutes or until chicken is cooked through.

DSC_1122

Serve over rice, potatoes, or with a side of bread to soak up sauce.

DSC_0420.jpg

Garlic Chicken and Pasta

DSC_0425

Garlic Chicken and Pasta

(adapted from grouprecipes.com) – Serves 4

Ingredients:

  • 8 oz. angel hair pasta
  • 1 lb. chicken tenderloins, cut into 1 inch cubes
  • 1 pint baby portabella mushrooms, washed and sliced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 6 oz. jar of marinated artichoke hearts, drained
  • 1/2 cup cream
  • 2 Tbsp butter
  • 2 Tbsp flour
  • olive oil
  • shaved Parmesan cheese
  • fresh chopped parsley
  • salt and pepper to taste

Directions:

  1. Prepare pasta as directed per box instructions.
  2. In a skillet, heat to medium high. Drizzle olive oil on the pan. Add cubed chicken, sprinkle with salt and pepper. Cook until nearly done, add onions, garlic and mushrooms. Cook until vegetables are tender.
  3. Pushing the chicken and veggies to the sides of skillet, add flour and butter to middle and mix until it becomes a thick paste. Add chicken broth, one cup at a time, stirring to a boil. Add artichoke hearts, simmer and let sauce thicken. Turn heat off and add cream, mix thoroughly. Salt and pepper to taste.
  4. To serve, top pasta with sauce. Sprinkle Parmesan cheese and garnish with parsley.

*if you want the sauce thicker, mix 1 Tbsp flour with 1 Tbsp chicken broth and pour into sauce and wait for it to thicken. Repeat until desired consistency.

_________________________________________________________________________

DSC_0369

DSC_0370DSC_0374

A couple of pics to give you an idea of how small to cut the ingredients.

DSC_0377

Prepare pasta as directed per box instructions.

In a skillet, heat to medium high. Drizzle olive oil on the pan. Add cubed chicken, sprinkle with salt and pepper.

DSC_0382

Cook until nearly done

DSC_0390

add onions, garlic and mushrooms. Cook until vegetables are tender.

DSC_0392

Pushing the chicken and veggies to the sides of skillet, add flour and butter to middle

DSC_0394

and mix until it becomes a thick paste.

DSC_0399

Add chicken broth, one cup at a time, stirring to a boil.

DSC_0402

Add artichoke hearts,

DSC_0405

simmer and let sauce thicken.

DSC_0411

Turn heat off and add cream,

DSC_0414

 mix thoroughly. Salt and pepper to taste.

DSC_0420

To serve, top pasta with sauce. Sprinkle Parmesan cheese and garnish with parsley.

DSC_0422

Blog Widget by LinkWithin