A close cousin of the famed pollo iberico, this garlicky recipe makes use of the classic combination of black pepper, whole cloves of garlic and lots of luscious, slightly fruity olive oil to imbue the best part of the chicken—the thigh—with plenty of flavor. The addition of butter and herbes de Provence give it a richness and fragrant twist reminiscent of the flavors of Southern France. The added bread in this recipe is great for soaking up the mixture of olive oil and butter when you serve it—it’ll be flavored with the juices of the chicken and the herbs, which will be one delicious carb serving that can easily be substituted with rice, but why do that when you can drive the punch home with some toasted, buttery garlic bread that’s sure to satisfy your yearning for even the unhealthiest fast food?
- 8 chicken thighs
- kosher salt and freshly ground black pepper
- 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 1 teaspoon flour
- 1/4 cup chicken stock
- 1/2 lemon, juiced
- bread, for serving
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic.
- In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside.
- Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence.
- Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes.
- Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. *
- Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
Some tips for the gravy:
- Make sure the drippings are heated thoroughly before adding flour, followed by the stock and lemon juice.
- Depending on how much drippings your chicken produced, you may want to add butter to the drippings and heat thoroughly before adding the flour.
Recipe Source here
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