Sauteed Garlicky Chicken Recipe by Keenan Blake
6 chicken pieces
3 cups of chicken stock
12 garlic cloves
2 tablespoons butter (plus 4 tablespoons)
2 tablespoons oil
Salt and black pepper
2 tomatoes chopped
1 bouquet garni
In a sauté pan add the 2 tablespoons butter and oil. Add the chicken pieces, garlic cloves, salt and pepper, fry until golden brown on both sides. 8 mins on each side. After you brown the chicken turn the heat down and sauté/cook for 15 mins until the chicken it cooked. Remove the chicken pieces and set aside. Add the stock, tomatoes and bouquet garni. Bring to a boil and reduce it until its half the amount. Remove from the stove and allow to cool for a bit. Strain the liquid and remove whatever doesn't pass. Add the liquid back in the sauté pan and add butter and whisk until it forms a thick sauce( because you adding the cold butter to the warm sauce it acts like a thickener). Return the chicken back and cover it with sauce.
3 cups of chicken stock
12 garlic cloves
2 tablespoons butter (plus 4 tablespoons)
2 tablespoons oil
Salt and black pepper
2 tomatoes chopped
1 bouquet garni
In a sauté pan add the 2 tablespoons butter and oil. Add the chicken pieces, garlic cloves, salt and pepper, fry until golden brown on both sides. 8 mins on each side. After you brown the chicken turn the heat down and sauté/cook for 15 mins until the chicken it cooked. Remove the chicken pieces and set aside. Add the stock, tomatoes and bouquet garni. Bring to a boil and reduce it until its half the amount. Remove from the stove and allow to cool for a bit. Strain the liquid and remove whatever doesn't pass. Add the liquid back in the sauté pan and add butter and whisk until it forms a thick sauce( because you adding the cold butter to the warm sauce it acts like a thickener). Return the chicken back and cover it with sauce.
