This recipe for chicken with garlic and lemon is deeeelicious! Wow, what flavors, and I am all about flavors!

  • Course Chicken, Dinner
  • Cuisine French
  • Keyword Delicious, Different
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  • Course Chicken, Dinner
  • Cuisine French
  • Keyword Delicious, Different
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time Total Time
30 minutes 45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time Total Time
30 minutes 45 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 whole chicken cut into parts or 4 chicken thighs skin on
  • kosher salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1-2 tbsp cognac or brandy (optional)
  • 2 tspn dried thyme or 4 sprigs fresh
  • 2 whole bay leaves
  • 8-10 cloves garlic peeled
  • 1/2 cup dry white wine
  • 1 juice of medium lemon
  • 3/4 cup chicken stock
  • 1/4 cup heavy (whipping) cream
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Heat 1 tablespoon of olive oil over medium high heat in a sauté pan which has a tight fitting lid.
  3. Trim extra fat off chicken, season both sides with salt and freshly ground black pepper, and when the oil is hot, place chicken in the pan skin skin side down. Make sure that the chicken does not overlap. Sauté in pan for 3-5 minutes, or until the skin is a nice golden color, then flip and sear the second side.
  4. Remove chicken to a platter and add cognac or white wine to de-glaze the pan, scraping up all the brown bits. Cook until the liquid has reduced by half, 3-4 minutes.
  5. Add the whole garlic cloves to the pan. Saute, turning the cloves after a minute or so, or after they have become a nice golden color.
  6. Add 1/2 cup dry white wine, the juice of lemon, the thyme and bay leaves. Stir to combine, then add the reserved chicken.
  7. Add 3/4 cup of chicken stock or just enough stock to barely cover the chicken, and reduce the heat to a slow simmer. Cover the pan with a lid and cook for 15-20 minutes, or until the chicken is cooked and garlic cloves have become soft. If the juices start to evaporate before the chicken is cooked, add a little chicken stock.
  8. Add 1/4 cup heavy cream and gently stir to combine.

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