Chicken In Garlic Sauce I Made It

Chicken in Garlic Sauce

frankieanne 11 years ago
posted by Littlesponger
Chicken In Garlic Sauce
I had major problems with this dish. The instructions are not very clear. No mention of what to do with the chicken stock (I threw it in with the wine). I also do not see how one can get six large thighs in a pan without them touching. I had three large ones and they touched the whole time. I put the lid on the pan after putting the chicken back in (I assume that's what that part of the directions meant) and went into the other room. After 15 minutes I smelled something burning. I lifted the lid and the liquid was gone and my Le Creuset pan bottom was totally black!! Garlic burnt to a crisp. I had no sauce left and the smell was awful. The pan is still soaking. I don't see how 1/2 cup of liquid is going to last a total of 40 minutes of cooking time on medium heat. Also, if you add up the time this chicken is supposed to cook 70 minutes. I think that's a bit long. It tasted OK though as I smelled it burning in time.
I didn't rate it. I'd be interested to see if it works for someone else. I see you have it bookmarked, NPMarie. :-P
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NPMarie 11 years ago said:

I unbookmarked this recipe..I'll stick to my chicken with wine sauce recipe and add more garlic:) Sorry this didn't work out, it sure sounded good though, didn't it?! What a beautiful picture Frankieanne!

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mommyluvs2cook 11 years ago said:

I don't think I'll be trying it either...don't wanna ruin my Le Creuset! Picture looks good at least ;)

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mrpiggy 11 years ago said:

That is a great looking piece of chicken. Too bad that the recipe lacks better directions. Still, that chicken looks perfect

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pointsevenout 11 years ago said:

Recipe does have its problems. Think I'd cut the chicken thigh amount in half so it would fit in the pan better. All the rest of the ingredients should be OK. Sear the chicken starting with the skin side down to a crispy texture. Use the wine to deglaze the pan. And definitely set the flame to LOW and covered.

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frankieanne 11 years ago said:

The recipe must work somehow as the picture the poster used does look like theirs. Maybe the liquid amounts are a typo. Not sure. Something is off though.
The other thing I didn't get about this recipe is why start it skin side down to get it all crispy and then flip that crispy skin over into the sauce to cook some more. There goes crispy skin. I'll have to see if I can find the original recipe. Poster references some thing in the intro. Love how its written to serve the chicken over a green salad. :-D
Your chicken cutlet recipe is up for tonight, Marie! Cutlets are in the refrigerator waiting patiently until tonight. :)

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pointsevenout 11 years ago said:

Skin side down first to render fat and crisp up skin. Flip to meat side down to finish searing chicken. Skin side up in wine and chicken liquid to finish the braising process. Don't think the chicken needs to be flipped in the braising liquid.

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frankieanne 11 years ago said:

I found the original recipe from Daisy Martinez on The Food Network's site. She does reduce the heat to low and uses more liquid. Cook time is less, too. Pasting it below:

Chicken in Garlic Sauce
I like to use chicken thighs here-they won't dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly.

Ingredients

12 large chicken thighs (about 4 pounds; see Note)
Fine sea or kosher salt
Freshly ground black pepper
1/4 cup canola oil
10 cloves garlic, sliced
2 teaspoons chopped fresh thyme leaves
1/2 cup dry sherry
1/2 cup chicken broth, homemade or canned

Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.

Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.

Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/daisy-martinez/chicken-in-garlic-sauce--pollo-al-ajillo-recipe/index.html?oc=linkback

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pointsevenout 11 years ago said:

Apt to Littlesponger's moniker, the recipe you found was just cut in half on everything.

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NPMarie 11 years ago said:

I hope you enjoy the cutlet recipe FA:) Just remember they cook very quickly:) I might do something similar with breasts tonight..I think I have some sherry..wonder if that would work?!

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NPMarie 11 years ago said:

Hey, that recipe you posted has sherry..guess that answered my question FA!

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frankieanne 11 years ago said:

I've cut a lot of recipes in half in my single time and have found that cutting the liquid in half is not always a good idea! Cut it in half if its just a sauce made at the end but not if something has to simmer in it. But that reducing the heat to low is a huge omission in this recipe.
I'll remember, Marie, and let you know how they come out! :)

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frankieanne 11 years ago said:

Poster sent me a message that the heat is supposed to be turned to low (as we all know!) and is fixing the recipe.

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