Chicken Breasts in Garlic Sauce
Don't be put off by the large quantity of garlic, as the flavor mellows in the cooking. Good with boiled new potatoes and green beans.
Freezing Information: Freeze, without the cream and thyme, for up to 3 months
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time40 min
Cooking Time - Text40
Cooking Methodbraising, sauteeing
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturecreamy, garlicky, meaty, rich, sweet, tart
- 15 garlic cloves, unpeeled
- 1 tbsp olive oil
- 1 tbsp butter
- 4 chicken breasts, with skin and bone
- 2 cups hard dry cider
- 1 cup apple juice
- 1 bay leaf
- ¾ cup heavy cream
- Salt and freshly ground black pepper
- 1 tbsp chopped thyme
- Shallow flameproof casserole
Preheat the oven to 350°F (180°C). Parcook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain, rinsed under cold running water, and peel. set aside.
Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the cider, apple juice, garlic cloves, and bay leaf, and bring to a simmer. Cover and bake for 20–25 minutes, or until the chicken shows no sign of pink when pierced with a knife.
Using a slotted spoon, transfer the chicken and half of the garlic to a deep platter and keep warm. Skim the fat from the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon, about 5 minutes, or until thickened.
Add the cream and cook for 1 minute. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.
2008 Dorling Kindersley