Saucy Garlic Chicken For Two Recipes

CHICKEN WITH GARLIC SAUCE

Steps:

• Toss chicken with VH® Medium Garlic Cooking Sauce in a medium bowl. Refrigerate for 15 minutes.
• Heat oil in a wok or large skillet set over medium-high heat. Using a slotted spoon, remove chicken from bowl; reserve excess sauce. Add chicken to wok and stir-fry for 4 to 5 minutes or until golden.
• Add red pepper and water chestnuts; stir-fry for 1 to 2 minutes or until peppers are softened. Add remaining sauce; simmer for 1 to 2 minutes or until heated through. Serve over steamed brown rice and sprinkle with green onion.

SAUCY GARLIC CHICKEN

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.

GARLIC BUTTER CHICKEN

Steps:

• To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
• Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
• Remove chicken with a slotted spatula and place it on a plate to rest.
• Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
• Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
• Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
• Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
• Optionally garnish with parsley and serve immediately.

SAUCY GARLIC CHICKEN FOR TWO

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with half the oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 11x7-in. baking dish; sprinkle with half the salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese, nutmeg and remaining salt. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.

GARLIC CHICKEN SAUCE

Steps:

• Melt butter in saucepan over medium heat.
• Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
• Add flour and whisk to combine (this makes a roux).
• Cook and whisk the roux for a minute or so. You want it blonde, not brown.
• Mix the bouillon powder, hot water, and milk.
• Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
• Bring to a bubble, and allow to bubble until thickened.
• Squeeze the wedge of lemon over top (watch for seeds!).
• Taste and adjust seasoning with salt and pepper.

CHICKEN WITH GARLIC CREAM SAUCE

Steps:

• If you haven't got a butcher to spatchcock the chicken for you, do not worry: it's easy enough to do yourself; indeed, it's a task I take perhaps unseemly delight in. Put the chicken, breast-side down, in a large but fairly shallow roasting tin (I use one that measures 34 x 37 x 5cm / 14 x 15 x 2 inches) and push down on it until you hear a satisfying crunch. With some good kitchen scissors or poultry shears, cut through each side of the backbone, remove it, leaving it in the tin, then turn the chicken the other way up, and now press onto the breast to flatten it a little more. Flip the chicken breast-side down again and sprinkle ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) over the inside of the chicken. Peel the 2 cloves of garlic and mince or grate over the chicken, too, and rub lightly into the meat. Leave for 30 minutes or so to let the chicken come to room temperature. Pour the cream into a small saucepan (I use one of 14cm / 6 inches diameter). Peel the 4 cloves of garlic, and mince or grate into the cream, add a good grinding of pepper, stir well, and bring to a boil, then turn down and let it bubble away for 3 minutes. Don't worry about the cream boiling, just don't let it boil over. Stir regularly with a silicon spatula so that you can scrape down the sides as well. Take the pan off the heat, cover with a lid or foil and let it steep while the chicken cooks. Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken the right way up, smear the soft butter over the skin, and sprinkle with the remaining ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt.) Pour the vermouth and water (replacing both with light chicken stock if you prefer) into the tin around the chicken and transfer to the oven to cook for approx. 45 minutes, by which time the skin should be golden and crisp, and the meat completely cooked through. The juices should run clear if you use the tip of a knife to pierce where the thigh meets the body (or just waggle the thigh to see if it feels loose). Transfer the chicken to a carving board and let it rest for 10 minutes. Pour the juices from the roasting tin into your saucepan of cream, scraping up any golden sticky bits. While the chicken is resting, bring the cream sauce to just under a boil, then turn the heat down and let it simmer gently for 5 minutes, keeping an eye on the pan and stirring regularly. Taste to see if you want to add salt and pour into a warmed jug. Add most of the chopped parsley and chives to the jug and stir. Cut the chicken up and arrange on a warmed platter. Pour a little of the sauce over, and sprinkle with the remaining herbs. Bring the jug to the table with the chicken so that people can pour more over as they eat. It's a lot of sauce, but that's the way we like it. Should you have any left over, warm it up, add a little grated Parmesan and some more freshly chopped parsley or chives, toss with pasta or drizzle over steamed new potatoes or, frankly, anything you'd like.