One-pot garlic chicken
POULTRY MAIN DISH RECIPES
Save money on the cleaning up with this simple one-pot garlic chicken. Velvety and soothing, you can change how much garlic to suit your own preferences.
Cooking Ingredients
- 4 medium chicken bosoms, skin eliminated, cut transversely into thick strips
- 75g plain flour
- 2 tbsp olive or rapeseed oil
- 50g unsalted margarine
- 10-15 little garlic cloves, or to taste
- 250ml hot chicken stock
- 100ml twofold cream
- 30g Parmigiano-Reggiano, finely ground
- little bundle of level leaf parsley, finely cleaved (discretionary)
- cooked rice and steamed green beans, to serve (discretionary)
Cooking Direction
Strategy
Stage 1
Tip the chicken into a shallow bowl and sprinkle over the flour. Season well. Heat the oil in a huge skillet over a medium-high intensity and broil the chicken, shaking off any abundance flour first, for 1-2 mins until daintily brilliant everywhere. (You might have to do this in clumps.)
Stage 2
Decrease the intensity to medium and add the spread. Strip however many garlic cloves as you like, and drop these into the dish. Cook for 5 mins until the garlic has become gently brilliant, mixing to hold the chicken back from consuming.
Stage 3
Pour in the stock and stew for 10 mins until the garlic is delicate. Add the cream and cheddar and stew for a further 5 mins until the sauce thickens somewhat. Taste for preparing and change on a case by case basis. Disperse with the slashed parsley, if utilizing, and serve hot with rice and green beans, in the event that you like.