Directions: |
Directions:Adjust oven rack to upper-middle position and preheat oven to 450º. Toss garlic in bowl with 1 teaspoon oil and sugar. Microwave garlic until slightly softened, with light brown spotting, about 4 minutes, stirring halfway through microwaving. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 teaspoon oil in 12-inch oven safe skillet over medium heat until just smoking. Place chicken in skillet, skin side down, and cook until skin is well-browned, about 7 to 10 minutes. Transfer to plate, skin side up. Pour off all but 1 tablespoon fat from skillet. Reduce heat to medium-low, add garlic, and cook until evenly browned, about 1 minute. Turn off heat, add sherry to skillet. Return skillet to medium heat and bring sherry to simmer, scraping up any browned bits. Cook until sherry coats garlic and pan is nearly dry, about 4 minutes. Stir in broth, cream, cornstarch mixture, thyme and bay leaf and simmer until slightly thickened, about 3 minutes. Return chicken to skillet, skin side up, with any accumulated juices. Transfer skillet to oven and bake until chicken registers 175º, about 18 to 22 minutes. Transfer chicken and half of garlic to serving dish. Discard thyme and bay leaf. Using potato masher, mash remaining garlic into sauce, and season with salt and pepper to taste. Pour half of sauce around chicken. Serve, passing remaining sauce separately. |
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Notes: |
Personal
Notes: Don't be afraid to try this recipe, Microwaving the garlic turns it sweet and mild. You will need three or four heads of garlic to yield 40 cloves, but you can find garlic that has been separated and peeled. They are sold in a jar ready to use and believe me, it really makes this recipe easier. Don't fret, you will be vampire-free for a whole week after finishing your dinner!
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