Chicken with Cloves of Garlic 3 French recipe Easy- LateChef.com
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French Recipe

Appetizer

Serves 1
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Short Description

WHY THIS RECIPE WORKS: To take the harshness out of this classic French dish while staying true to its name, we found that precooking the garlic cloves was key. Bone-in chicken thighs cooked quickly, meaning less time for the garlic to mellow, but a mere 4-minute head start in the microwave softened the cloves, and a pinch of sugar helped them brown in the rendered chicken fat in the pan. Fresh thyme, sherry, and cream made a luscious sauce, and mashing half of the garlic into the sauce ensured that there was sweet garlic flavor in every bite. Three or four heads of garlic should yield 40 cloves. You can substitute four bone-in, skin-on chicken breasts (halved crosswise) for the thighs, but bake the chicken in step 4 until it registers 160 degrees, 15 to 20 minutes. You will need a 12-inch ovensafe skillet for this recipe.


Ingredients
Cooking Procedure


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