Good chicken dish. Saffron flavor comes through. I used boneless skinless thighs only. Definitely good to have pasta (like orzo) to soak up the tasty sauce. Used 2 dried cayenne peppers but didn't notice what they added.
Chicken in Garlic 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.
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- Calories: 238
- Calories from fat: 30%
- Fat: 7.8g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.4g
- Protein: 37g
- Carbohydrate: 3g
- Fiber: 0.2g
- Cholesterol: 120mg
- Iron: 1.7mg
- Sodium: 397mg
- Calcium: 34mg
- 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
- 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.
- 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.
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