Simple Garlic Chicken
DELICIOUS GARLIC CHICKEN RECIPE WITH MUSHROOMS
This French-inspired garlic chicken recipe is simple to put together, consistently delicious, and is always a hit with my family and friends. This garlic chicken dish is impressive enough for guests (keep this recipe in mind when your in-laws arrive this holiday season!) and easy enough to put together for a weeknight meal.
I altered this recipe to make it gluten free, using clean ingredients without compromising taste - nourishment doesn’t have to be punishment, promise! If you’re making this for your family, you can leave out the mushrooms if your kiddos don’t prefer them.
I’m a garlic lover so I use 30+ garlic cloves in this dish. For a milder garlic taste, use 20 cloves. I recommend THIS garlic peeler to help speed up the process (get your kids to help with this - my kiddos think its fun and I love that they’re involved in prepping dinner). For the busy moms who don’t feel like peeling garlic, buy pre-peeled at the store - it will speed up the process and you’ll still have a home cooked meal (while you’re at it buy the pre-sliced mushrooms!).
This garlic chicken with mushrooms is a versatile dish and can be served over rice, pasta, or roasted veggies. I serve it over a sweet potato carrot puree (recipe here), with a side of roasted broccoli and a green salad. By swapping out the rice/pasta, you’re getting an extra veggie on the plate that’s still rich and hearty - perfect for these cooler months when you’re craving cozy meals.
SIMPLE GARLIC CHICKEN WITH MUSHROOMS
4 Tablespoons butter , divided
1 Tablespoon olive oil
6 - 8 chicken thighs
2 heads garlic (20-30 cloves)
6 sprigs fresh thyme, or ½ t dried
1/4 t ground sage
1/2 cup white wine
1 cup sliced mushrooms (cremini or oyster)*optional
1 1/2 cups chicken stock
2 teaspoons arrow root powder
salt + pepper
Peel garlic. Pat the chicken dry and generously season both sides with salt and pepper.
In a cast iron or dutch oven, heat 2 T butter and olive oil over medium heat until hot.
Add chicken, skin side down and cook for 5 minutes, until the skin is golden brown. Flip and cook on the other side for 3 minutes.
Place the garlic cloves, mushrooms (if using), and thyme around the chicken. Add the ground sage and chicken stock.
Cover the skillet and cook over med-low heat for 30-35 minutes (or until the chicken is cooked through). With a slotted spoon remove the chicken, mushrooms and garlic to a platter.
Turn the skillet to high heat and add the wine (or 1/2 cup stock if not using wine). Cook until the liquid has reduced by half, about 5 minutes. Remove 1/2 cup of the liquid into a small bowl and whisk in arrowroot powder. Blend well and add to skillet. Cook until the sauce has slightly thickened, 2-3 minutes, whisking continuously. Remove from heat and stir in remaining 2 T of butter. Place the chicken, mushrooms and garlic on a serving platter and pour sauce over the chicken. Season with salt and pepper if necessary.
Serve with sweet potato and carrot puree, green salad and roasted vegetables.
This garlic chicken recipe is impressive and so easy. give it a try!