Garlic Chicken with a "Saucy" Cream Sauce

Garlic Chicken with “Saucy” Cream Sauce

Ingredients:

1 Whole Chicken cut-up (or legs & thighs)

2-3 whole heads of Garlic, peeled, uncut

1 small onion, diced

2 tablespoons of sundried tomatoes in oil, diced

½ teaspoon of turmeric

2 tablespoons of fresh thyme, extra sprigs for garnish

2 tablespoons of unsalted butter

2 tablespoons of olive oil, plus extra

2 tablespoons of all-purpose flour

2 tablespoons of heavy cream

1 cups of white wine (dry)

1 cup of chicken stock

Kosher salt

Fresh ground pepper

Smoked Paprika

Method of Preparation:

1.     Peel the garlic and set aside.

2.     Pat the chicken pieces dry and season them with salt, pepper and smoked paprika.  

3.     In a large pot or Dutch oven, add olive oil and butter.  Once butter is melted add a few pieces of chicken to the pot and brown on all sides.  Remove chicken, set aside and continue with remaining chicken adding additional olive oil if needed.

4.     Once all the chicken is seared.  Turn heat down, drizzle additional olive oil (if needed), add onions and garlic cloves to the pot and cook until lightly browned.   Add sundried tomatoes approximately 5 minutes into cooking onions and garlic.  Cook until fragrant about 3 minutes. 

5.     Add wine to deglaze, ½ of thyme and turmeric to the pot and stir being sure to scrape up all the drippings.  Cook for a minute or two.  Add chicken stock and mixed thoroughly.  Return chicken & remaining thyme to pot.  Cover and cook for about 30 to 40 minutes. 

6.     Remove a cup or two of liquid from pot into a bowl, add flour and whisk together.   Add flour mixture to pot stir until completely incorporated.  Add salt and pepper to taste.

7.     Off heat, stir in heavy cream.   Allow to rest for 5 minutes to incorporate flavors.  Serve over potatoes or rice.  Garnish with thyme sprigs and/or fresh grated parmesan cheese and enjoy!

NOTE:  Be sure that the thicker pieces of chicken are completely done.  The proper cooking temperature for poultry is 165ºF.