Before starting, I’d like to say thank you to my mom who lets me experiment with food. I love how supporting she is in my quest to learn how to cook! Love you ma!
The New York Times (@nytimes) September 28, 2015
I saw this recipe in NY Times Twitter feed and I knew I had to make it. I just love garlic. Unfortunately though, their recipe was not meant for me. We don’t have a working oven. I had to search Pinterest to find a different version and I played around with that instead. Let’s get down to business!
What you’ll need:
8 bone-in chicken
salt and pepper to taste
2 tbsp butter
lots of garlic
a cup and a half of chicken broth
2 tbsp all purpose flour
2 tbsp milk
What you’ll do:
Season chicken with salt and pepper.
Melt butter, add chicken. Sear until golden brown (2-3 mins) & set aside.
Add garlic to the skillet and cook until brown (4-5 mins)
Add chicken stock & bring to a boil
Add chicken & sprinkle a little thyme (if you have)
Cover, reduce heat and simmer until chicken is cooked. (25-30 mins)
Set aside chicken.
In a bowl, whisk together flour and milk. Add in skillet while mixing.
Add additional salt and pepper to taste.
My personal notes: 1) If you will be using a chicken cube, I suggest you cook it in water separately first. I had trouble because I mixed it in directly in my skillet which made the whole dish super salty! 😦 I had to add in a lot of water (and sugar) to lessen its saltiness. 2) Prepare to mix with all your might as soon as you add in the flour with milk. You will get lumps if you don’t!
There you go, my version of Chicken with Garlic! I had fun experimenting with this recipe and I’m wondering if it can go well with pork? For all you readers out there that know how to cook, do you think this recipe will work well with pork? If so, do I need to use pork stock? Is there such thing as pork stock?
I’d love to hear what you have to say! Do drop a line. 😀