I love cooking with chicken, both because of how easy it is to create dishes full of flavor and because of the versatility it has when you want to give it a personal touch. On this occasion, I wanted to make a traditional garlic chicken recipesince to my surprise, many of my friends confessed to me that they did not know how to make the chicken very juicy.
The dish we are looking for has to be a chicken with the slices well browned, that fall apart when chopped and at the same time are very juicy since the main risk of this recipe is that the chicken left dry. As for the garlic, we don’t want it to cover up the flavor of the chicken, but we do want it to have the presence that the name of the recipe requires. Challenge accepted.
Although the results are not so satisfactory, garlic chicken in Thermomix is not bad either.
When buying the chicken, we ask the clerk to cut it into pieces for garlic and they will do it wonderfully. The first thing we are going to do is flavor the olive oil by frying some garlic in it with its skin. As soon as the skin browns a little, we remove them.
We season the chicken pieces and lightly coat them in flour and fry them over high heat to brown their exterior. Once they are well browned, we remove part of the oil so that they are not too greasy and we add the juice of half a lemonstirring so that all the pieces are impregnated with their flavor.
So that it is very very tender, almost like a chicken stew in saucenow add the chicken broth, two cloves of raw garlic chopped into slices and the bay leaf, letting the whole thing cook in spurts, until practically all the broth has evaporated.
At that moment we incorporate sherry wine, allowing it to boil for the last time. To bring it to the table, we take out the chicken slices and put them on a platter, we add some confit garlic like the ones we prepared a few days ago and that are never missing in my refrigerator and we prepare the sauce.
For it, Deglaze the bottom of the pan by scraping with a wooden spoon. to bind the sauce, which will have the aromas of chicken, garlic, broth, wine and lemon and the consistency of flour. If you want, you can sprinkle with parsley, but I like it better as is.
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What to accompany the traditional garlic chicken recipe with
This traditional garlic chicken recipe It is usually eaten with the hands. No matter how much we start using the fork and knife, the meat next to the bones is the tastiest and you will need to get it dirty. Add a simple garnish, such as a tomato and lettuce salad or some poor-quality potatoes, and you won’t need anything else for everyone to congratulate you. You’ll tell me.
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