Karry Hosford
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.

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

veryslowcook's Review

March 03, 2013
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.

jebavonct48's Review

April 08, 2012
Delicious. Very easy. Made it with boneless thighs following the rest of the recipe as written. Will definitely make again.

amykim699's Review

January 14, 2012
I loved this and so did my picky husband and two toddlers -- I served it with roasted garlic couscous and fresh steamed carrots -

ChelleyBones's Review

March 27, 2010
Very flavorful and easy to make. My non-garlic and chicken loving man even liked it stating that it wasn't too overpowering. I would definately make this again and easy enough to prepare for company. Didn't have the saffron and don't think not having it mattered much although I've never cooked with saffron before. Served this with roasted carrots. Yummy!

titaterry's Review

January 03, 2010
Easy to adapt to any cut or part of chicken, with or without bones. Delicious and even the pickiest members of the family love it. I make it at least twice a month and double the recipe for the next day. It works well with almost any sides. My favorite is thin spaghetti & salad but it works just as well with jasmine rice or plain mashed potatoes & sweet peas.