Garlic Chicken

Going low-carb has really thrown a wrench in things around here.  I am the queen of carbs.  I love yeast.  I love flour.  Of course I am still eating these things, but Rowdy isn't and I have had to adjust things a bit.  No casseroles.  No pasta.  No  beans.  Last night I made garlic chicken.  This recipe was delicious and very simple.  Next time I will definitely double the garlic. 

Melt 2 tablespoons butter in an ovenproof skillet or Dutch oven.

Sprinkle both sides of the chicken with salt and pepper. (Yes, I forgot and did it later!) Fry the chicken on both sides until golden brown.  Don't cook at too high a heat, you don't want to burn the butter.

While the chicken is browning, slice (not chop) 8 or more garlic cloves into thin slices.  Next time I will definitely be doubling the garlic.  Check out that bag of garlic...amazing.  Three pounds of peeled garlic cloves for $4.99 at Costco.  If you love garlic, this is definitely a must buy.

Once chicken is browned, remove to a plate and cover with foil to keep warm.  Add 2 more tablespoons butter to the pan and toss in your sliced garlic.  Once again, be careful not to burn the butter.  Saute the garlic for three minutes or so, until it becomes soft and some pieces start to turn golden.

When the garlic is done, reduce heat to low and add 2/3 cup white wine (or broth).  Using a wooden spoon deglaze the pan with wine, scraping all the brown bits from the bottom of the pan.  I am using 2-Buck Chuck!  Have you heard of this?  They 4 or 5 varieties available at Trader Joe's and this is great for cooking...and yes, it is 2 Bucks.

Return chicken to pan.  Be sure to pour the juices that have accumulated on the plate back into the pan. (Notice...I did add salt and pepper.)  Place pan, uncovered, in a 425 degree oven.  Bake for about 30 minutes or until chicken is cooked through.  Baste 2 or 3 times during the baking, scooping up garlic slices and topping the chicken with them.

This was Rowdy's plate.  Imagine the rest of us with a pile of steaming hot white rice, doused with the delicious sauce left in the pan. 

GARLIC CHICKEN

• 3 boneless skinless chicken breasts and 3 boneless skinless thighs (or whatevery pieces you like)
• 4 T. butter, divided
• 8 or more garlic cloves, sliced thinly
• 2/3 cup white wine (If you are not Presbyterian or you live at Hume Lake or you just don't like wine, you could use chicken broth)
• Salt and pepper to taste

Preheat oven to 425 degrees.  Melt 2 tablespoons butter in an ovenproof skillet or Dutch oven.  Sprinkle chicken with salt and pepper.  Over medium-high heat, fry chicken until golden brown on both sides. Remove to a plate and cover with foil.  Add 2 more tablespoons butter to your pan and saute the garlic over medium heat, being careful not to burn the butter, about 3 minutes, until garlic begins to soften and some start to turn golden.  Pour in wine (or broth) and deglaze the pan, scraping up all the yummy brown bits with a wooden spoon.  Turn off heat and return chicken to pan, along with the juices that have accumulated on the plate.  Place pan in oven, uncovered, and bake for 30 minutes or until chicken is cooked through.  Cooking time may depend on how thick your pieces of chicken are.  Remove from oven and serve with a generous amount garlic slices and sauce on top.