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Chicken in Garlic Sauce

Karry Hosford
Yield 4 servings (serving size: 3 ounces chicken and 3 tablespoons sauce)
Chicken in garlic sauce is traditionally prepared by quickly frying the chicken in olive oil with garlic cloves. The seasoned oil is then served as a sauce. The recipe has infinite variations, though. This version uses less oil; includes wine, saffron, and chile pepper; and is slow-cooked for extra succulence.


  • 2 chicken breast halves, skinned (about 1 pound)
  • 2 chicken drumsticks, skinned (about 3/4 pound)
  • 2 chicken thighs, skinned (about 3/4 pound)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 10 garlic cloves, crushed
  • 1 dried hot red chile
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons dry white wine
  • 1/4 teaspoon saffron threads, crushed
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley

Nutrition Information

  • calories 238
  • caloriesfromfat 30 %
  • fat 7.8 g
  • satfat 1.6 g
  • monofat 3.8 g
  • polyfat 1.4 g
  • protein 37 g
  • carbohydrate 3 g
  • fiber 0.2 g
  • cholesterol 120 mg
  • iron 1.7 mg
  • sodium 397 mg
  • calcium 34 mg

How to Make It

  1. Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic and chile, and cook for 5 minutes, stirring frequently.

  2. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Discard chile and bay leaf. Sprinkle with parsley.

Cook's Notes

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