You’re going to love this recipe! I bet you have all the ingredients in your house. You’ll just need a veggie to throw on the side to make it a complete dinner.
It takes about 30 minutes but it tastes as though you’ve been slaving for hours in the kitchen. That’s because it’s not really roasted – it just tastes that way.
7 ingredients – most are staple pantry/fridge items. And I used cornstarch instead of flour.
First, you’re going to saute the garlic is warm (not sizzling) EVOO until it begins to brown. Not only are you “roasting” the garlic but you’re infusing the EVOO that the chicken will soon cook in. It’s a win-win situation, really.
I used chicken thighs from Trader Joes, therefore I did not need to pound the chicken. The thighs were thin enough.
Once the garlic is “roasted” (browned, but not burnt) remove from the oil and set to the side (in a bowl, please). Sprinkle the chicken with salt and pepper and place into the hot garlic-infused EVOO. Let it cook until browned. Once browned, you’ll flip and then add the garlic back into the pan along with the chicken broth mixture and bring to a boil. Reduce the heat, cover and then simmer until the chicken is cooked through.
I love how fast chicken thighs cook! And since they were cooked in liquid, they never got the opportunity to dry out (another reason I used chicken thighs most of the time). The sauce that is remaining once the chicken is removed, is this simmered and begins to thicken – making a slurp-worthy sauce. Sluuuuuuuuuuurp.
I served the “roasted” chicken with sauteed zucchini and a little goat cheese.
Oh, the garlic!!!! Your house will smell like you’ve been cooking all.day.long. And the sauce might not be prettiest thing on the plate but my, oh my, is it delicious. Such a depth of flavor from the Worcestershire sauce and garlic infused EVOO.
And one chicken thigh wasn’t enough…I had to go back for another.