Rustic Garlic Chicken - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Yes, three heads of garlic. You don't have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.
Ingredients
- 2 tbsp. Cooking oil
- 1 chicken (about 3 to 3 1/2 pounds)
- 1 tsp. salt
- 1/4 tsp. fresh-ground black pepper
- 3 heads garlic
- 2 tbsp. flour
- 1 c. dry white wine
- 1 c. canned low-sodium chicken broth or homemade stock
- 2 tbsp. butter
- 2 tbsp. chopped fresh parsley
Instructions
- Heat the oven to 400 °F. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic, and sauté until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes.
- Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
- Menu Suggestion: There's plenty of luscious, garlicky sauce here. Take advantage of it with mashed potatoes, egg noodles or rice.
- Wine Recommendation: This simple Gallic dish will work well with a rustic red wine from the south of France. Look for lesser-known, good-value bottles from Corbières or Minervois, or a more serious, tannic wine from Cahors.
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