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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.

Recipe by Cooking Light August 2001

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 3 ounces chicken and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

238 calories; calories from fat 30%; fat 7.8g; saturated fat 1.6g; mono fat 3.8g; poly fat 1.4g; protein 37g; carbohydrates 3g; fiber 0.2g; cholesterol 120mg; iron 1.7mg; sodium 397mg; calcium 34mg.
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