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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken in garlic sauce is traditionally prepared by quickly frying the chicken in olive oil with garlic cloves. The seasoned oil is then served as a sauce. The recipe has infinite variations, though. This version uses less oil; includes wine, saffron, and chile pepper; and is slow-cooked for extra succulence. Ingredients:
2 chicken breast halves, skinned (about 1 pound) |
2 chicken drumsticks, skinned (about 3/4 pound) |
2 chicken thighs, skinned (about 3/4 pound) |
1/2 teaspoon kosher salt |
1 tablespoon olive oil |
10 garlic cloves, crushed |
1 dried hot red chile |
1/4 cup fat-free, less-sodium chicken broth |
2 tablespoons dry white wine |
1/4 teaspoon saffron threads, crushed |
1 bay leaf |
2 tablespoons minced fresh parsley |
Directions:
1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chile, and cook for 5 minutes, stirring frequently.
2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chile and bay leaf. Sprinkle with parsley.
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