Creamy Garlic Chicken

Recipe:

Ingredient Notes:

• Chicken. I use boneless chicken thighs or legs for this dish. They are guaranteed to be succulent. If you prefer breast fillets, you can use them, but keep in mind that they will cook a little faster than the meat from the legs. Be careful not to overdry the fillets.
  In addition to chicken, you can also make this dish with turkey or pork tenderloin.
• Garlic. In this case, only fresh garlic is suitable; if you replace it with dried garlic, the flavor of the dish will be different.
• Granulated onion. This ingredient also has its own special flavor, so there is nothing to replace it with. If you don’t have any granulated onion, just skip this ingredient in the list.
• Fresh onions. I used shallots in this recipe, but regular yellow onions will work as well.
• Paprika. If you want to give the dish an interesting twist, you can substitute smoked paprika for regular sweet paprika.
• Flour. This ingredient acts as a sauce thickener. Any type of wheat flour will do, except whole grain, which gives the sauce its not-too-prominent characteristic flavor.
• Stock. You can use chicken or beef stock for the sauce. In this case, it is not worth replacing it with water, otherwise the flavor will not be rich enough.
• Heavy cream. To finish the sauce, I use heavy cream with a fat content of 30% or more. If necessary, you can substitute 20% cream, but the sauce will be a little less thick.
  Another option is to add sour cream to the sauce. In this case, it will give the dish a slight characteristic sourness.

Let’s start cooking.

Debone the chicken thighs and remove the skin. Cut the meat into medium sized pieces.

In a bowl, add salt, pepper, vegetable oil, paprika and granulated onion.

Stir and set aside.

Finely chop the onion and chop the garlic.

Heat 2 tablespoons of vegetable oil in a frying pan over a medium-high heat. Cook the chicken in batches until cooked through.

Transfer to a plate.

Do not wash the pan, it is important to keep the particles of caramelized meat juices – they will give a good flavor to the sauce we will make next.

Reduce the heat to medium and add the onions to the pan.

Cook, stirring, for 3-4 minutes until lightly caramelized. Add the garlic and cook for half a minute.

Add the flour and cook, stirring, for 1 minute.

Pour in the stock, stirring constantly, scraping up any caramelized bits with a spatula. Bring to a boil. Reduce to about one-third of volume over medium heat.

Stir in cream and finely chopped parsley.

Salt to taste, stir, bring to a boil, add chicken to sauce and remove from heat.

Serve.

Enjoy!

This Creamy Garlic Chicken recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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