For some reading this recipe, they will see the number of garlic cloves and think … NO WAY, I could never place that many garlic cloves in a single dish and I would respond with – give it a try, you may be very surprised. The method of cooking this dish gives the garlic a soft flavour rather than the acrid flavour one often associates with garlic recipes, this is because the garlic is left whole and cooks slowly, thus not activating the allicin within the garlic.
Serves – 4 People
4 chicken breasts or chicken thighs
salt and pepper
some plain flour for dusting the chicken
some oil for frying
1 onion (finely diced)
20 peeled garlic cloves (whole)
1 tablespoon of fresh herbs – thyme, parsley or sage (chopped)
1 cup chicken stock or white wine (I tend to prefer ½ cup of each)
½ cup of thickened cream
1. Take the chicken pieces and gently flatten them with a meat mallet so they thin and expand evenly. If you prefer you can flatten the chicken between two pieces of plastic to make the process easier.
2. Sprinkle the meat evenly with some salt and pepper and then dust with plain flour so they are evenly coated.
3. Heat a little oil in a frypan and place the flattened chicken into the pan. Cook for 3 minutes on one side before turning the chicken over and cooking the other side for a further 3 minutes. The surface of the chicken should be golden if not the oil and pan are not hot enough and you should cook them further, until they develop a golden colour.
4. Remove chicken from pan, turn down the heat to low and add onion, garlic and herb. If necessary, add an extra splash of oil.
5. Stir continuously, watching the garlic cloves carefully as the ingredients cook. You want the onion and garlic to soften and cook but to develop little or no colour (approximately 5 minutes).
6. Add the stock/wine and deglaze the pan before turning up the heat and allowing the liquid to bubble and boil for 1 minute.
7. Reduce the heat a little and add the cream and mix well so the sauce develops an even colour and consistency.
8. Return the chicken to the pan and allow it to poach and heat in the sauce for a couple of minutes.
9. Then serve with steamed, roasted or sautéed seasonal vegetables or even some steamed rice.
Italians would never serve this with or on pasta, but the choice is entirely up to you.
There are many variations to this dish, some like to add mushrooms, others like to add flaked almonds and there are those that will add parmesan cheese to the sauce … it really is up to you.