You can never have too much garlic.
Actually, you probably CAN, but if it’s possible, I haven’t hit that threshold yet. This recipe combines garlic (lots and lots of garlic) with chicken thighs, which I love because they’re more complex in flavor than chicken breasts. However, both are on sale this week at Brookshire’s, so be sure to stock up.
The recipe calls for serving this juicy concoction over pasta, but I love it over wild rice.
Garlic, Garlic and More Garlic Chicken Thighs
8 Pilgrim’s Family chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 tsp salt
1 tsp freshly ground black pepper
1/2 cup all purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 tsp crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 lb angel hair pasta
3 Tbsp chopped fresh parsley leaves, plus more for garnish
3 Tbsp unsalted butter
Preheat the oven to 350° F. Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide sauté pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook until wilted (about 3 minutes), stirring to scrape up any browned bits from the chicken. Add the garlic, crushed red pepper, remaining 1/2 teaspoon of salt and the bay leaf; cook 1 minute. Add the lemon juice, chicken broth and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly and place in the oven. Bake for 20 minutes; remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Nutritional Information: Calories Per Serving: 707, Calories from Fat: 245, Fat: 27 g (8 g Saturated Fat), Cholesterol: 229 mg, Sodium: 873 mg, Carbohydrates: 45 g, Fiber: 2 g, Sugar: 2 g, Protein: 67 g