Cast Iron Chicken With 42 Cloves Of Garlic

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains moisture without alcohol.

Peel 42 cloves of garlic by hand.

Heat a finex number 12 cast iron skillet over medium heat.

Dredge boneless skinless chicken breasts in flour, seasoning both sides with salt and pepper.

Grease the hot cast iron skillet and add the chicken breasts to sear them for 2 to 3 minutes on each side.

Remove the chicken from the skillet after browning.

Add brandy to the pan to deglaze.

Pour in chicken broth and add the peeled garlic, stirring and cooking for 1 to 2 minutes until beginning to brown.

Return the chicken to the pan and add sprigs of fresh thyme.

Cover the pan and turn the heat down to braise the chicken, letting it simmer.

Once the chicken is cooked, set it aside and prepare the garlic sauce.

Turn the heat back up to medium and mix cream into the pan juices.

Add more brandy or white wine if preferred, then cover the pan for a few minutes to heat the sauce.

When the sauce is hot and sizzling, add more cream or milk if needed, and sprinkle with salt and pepper.

Stir the sauce to reduce it and prevent the garlic from burning, cooking until the garlic is soft enough to squish with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens