Garlic Chicken

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • 1 pounds boneless, skinless chicken thighs or breasts 
  • 1 tablespoon sweet paprika 
  • Salt and pepper
  • 2 tablespoons olive oil
  • 8 garlic cloves, unpeeled
  • 3 tablespoons cooking sherry
  • 1/2 cup chicken stock 
  • 1 bay leaf
  • 2 tablespoons chopped flat-leaf parsley

Garlic Chicken

Click image to enlarge




Trim any excess fat from chicken and cut the thighs into thirds. Combine paprika with some salt and pepper in a bowl, add the chicken and toss to coat.

Heat half the oil in a large frying pan over high heat and cook garlic cloves for 1-2 minutes, or until softened; do not burn. Remove from the pan. Cook chicken, working  in batches if necessary, until brown all over. Return all chicken to pan, add sherry, boil for 30 seconds, then add stock and bay leaf. Reduce heat and simmer, covered, over low heat for 10 minutes.

Meanwhile, squeeze cooked garlic pulp from their skins and pound with the parsley into a paste. Stir into the chicken, then cover and cook for I0 minutes, or until tender. Serve hot.


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