Wednesday, April 13, 2011

Garlic Chicken

Mike has been ill, again.  I always love using garlic, but as it's a natural antibitotic, even better for me to use it when one of us is sick.  This recipe is quick, easy and super delicious.  Please let me know if you fully understand what a "sprig" of rosemary equates to.  The recipe calls for "12-14 sprigs" of fresh rosemary. I had 5 pieces that I threw in and the result was quite heavy on the rosemary.  Next time I'll use only one "stick" of the herb.  Otherwise, this is magnifique, and so quick and easy.

6 skinless, boneless chicken thighs (about 5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12-14 fresh rosemary sprigs
8 garlic cloves - 6 smashed, 2 minced

1/ Place chicken between sheets of lightly moistened plastic wrap and pound to an even thickness of about 1/2 inch.  Season with salt and pepper.

I don't have a meat hammer, so I ended up using a rolling pin.  It was quite effective.

2/ In a large, heavy skillet, combine oil, 8 sprigs of rosemary, and smashed garlic.  Cook over medium-low heat until garlic is golden, pressing rosemary sprigs and garlic cloves to release flavor, about 2 minutes.  With a slotted spoon, remove and discard flavorings.

3/ Place chicken in a hot skillet and cook over medium-high heat, turning until cooked thorugh and golden brown on both sides, about 4 to 5 minutes per side.  During last 2 minutes of cooking, add minced garlic and stir to cook and coat chicken pieces.  Serve chicken, garnished with remaining rosemary sprigs.

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