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chicken
deborah adams

Chicken with Garlic Cream

by Deborah Adams

Shopping List

  • 4 Bone-In & Skin-On Chicken Thighs (or breasts halved)
  • 2 Tblsp Vegetable Oil
  • 1 Cup Chicken Broth
  • 1Tblsp Mediterranean Style Dried Herbs (such as one or all of these: basil, chives, rosemary, oregano, thyme, sage)
  • Salt & Pepper
  • 2-3 heads of Peeled Garlic (or buy a bag of already peeled garlic in the produce section & use the entire bag)
  • 1/4 Cup Crème Fraiche Store-Bought or Homemade (quick recipe follows)

Instructions

  • Preheat Oven to 350 F.
  • Rinse and Dry Chicken. Season with Salt & Pepper then set aside.
  • Add Vegetable oil to ovenproof skillet
  • When Oil is Hot Add Chicken to Skillet Skin Side Down First and Brown for 3-5 Minutes per Each Side.
  • Remove chicken from Skillet and Set Aside. Lower heat to Medium.
  • Add Garlic Cloves and Constantly Stir Until Slightly Browned.
  • Drain Off Excess Oil and Add Chicken Broth to Skillet with Garlic in it. Let It Begin To Boil and add Chicken Back to Skillet and Sprinkle with Herbs.
  • Put in Oven at 350* for 30-35 Minutes Until Juices Run Clear When Pierced with Fork.
  • Remove From Oven. Take Out Chicken & Garlic and Set Aside On Serving Dish. Add Crème Fraiche to Skillet & Stir For a Couple of Minutes Until Incorporated and Slightly Thickened. Pour Over Chicken & Garlic to Serve.

Quick Crème Fraiche.

  • Combine in Jar
  • 1 Cup Room Temperature Heavy Cream
  • 2 Tblsp Cider Vinegar
  • Let Sit a Room Temperature for 1 Hour and Gently Stir.
  • Use After It Has Thickened Or Put In Refrigerator. Good for 3-4 Days in Refrigerator.
Print Recipe

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