Ingredients: |
Ingredients: "One stick of butter"
Canola oil
8-10 Chicken thighs, skin on. You can also use a cut up chicken. I do not recommend wings and if you use a breast, cut the breast in the three pieces.
4-6 C mashed Potatoes (See recipe fr how to cook GOOD mashed potatoes)
2 C. finely chopped cellery
2 c. finely chopped onions
25 cloves of garlic minced fine, yes 25!
Lowery's season salt
Pepper
2 C. Reduced Ckicken Stock. (4 cups of low-sodium chicken stock reduce to two)
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Directions: |
Directions:Sprinkle your chicken pieces with salt-and-pepper and in a very large heavy (cast-iron or Le Cruset Dutch oven, best choice) brown your chicken pieces in the canola oil. Make sure and get a good brown coating on the pieces. Use medium high heat and remember that were not cooking the chicken at this stage, just browning it. Remove the pieces and set aside.
Remove the oil from the pan and replace with 1 stick of butter. Under medium low heat add the cellery and sauté for five minutes. Next add in the onions and sauté until clear and the salary is soft. Once accomplished at in all the garlic. Stir under medium heat being careful not to brown the garlic, three or four minutes.
Next add the chicken stock, Pepper, seasoned salt. Bring the mixture to a simmer and cook for five minutes.
Put the browned chicken pieces on top of the mixture, cover and place in the 350° preheated oven for 30 minutes.
Remove Dutch oven from oven and have a look at the broth. You can take 2 tablespoons of cornstarch and fold into the mixture to make a heavier gravy out of the broth. This is an option but one that I usually go with. I don't like a thin gravy.
Serving suggestion: place a large scoop of mashed potatoes and a large bowl. Place to chicken pieces along with an ample portion of the vegetables and broth on top. |
This recipe for Garlic Chicken on Taters is from