There is something comforting and luscious about a creamy garlic sauce. The pleasing aroma hits you before you even take a bite, and you know you are in for a very good time. I have used a whole head of Purple garlic in this creamy garlic chicken and the garlic go soft and sweet and oozy and you will love it!
This really is one of my favourite styles of food to eat, its like a warm hug.
Don’t be scared of using cream in cooking, it adds such a great mouth feel and flavour
For this recipe, we start by dredging the chicken in seasoned flour, then brown them off in a pan with butter and oil. This is to give them a lovely colour and taste when cooked.
Then we take out the chicken and add the garlic, and sauté these gently for a few minutes. Then we add stock and lemon juice, and let it bubble away.
Now its time to add the cream and chicken to the pan. Then we will finish cooking the dish in the oven, it will take around 20 minutes.
I love serving this dish with a green salad and mashed potato.
Can I use a different cut of chicken?
Absolutely, drumsticks or thighs would work well as you need to have the skin on to get that lovely seasoned tasty outside.
Creamy Garlic Chicken
- 4 Chicken Legs Marylands
- 1/2 cup White Flour
- 1 tbsp Oil
- 2 tbsp Butter
- 1 cup Chicken Stock
- 1 Whole head of Twisted Citrus Garlic Cloves Peeled
- 1/2 Lemon Juiced
- Salt & Pepper
- 1/2 cup Cooking Cream (or 3/4 cup normal runny cream)
Preheat oven to 180 degrees fan bake.
On a plate, place flour and season well with salt and pepper, mix to combine.
Take your chicken legs and dredge in the flour to coat.
Place a casserole dish on a medium heat and place 1 tablespoon of oil and 1 tablespoon of butter into the pan.
Once the pan is hot, add your chicken and sauté for 4-5 minutes each side until golden. Take the chicken out of the pan and set aside.
Reduce the heat to low and add the last 1 tablespoon of butter to the pan. Once melted, add your garlic cloves. Stir often, cook for 3-4 minutes until light brown.
Add the chicken stock, and lemon juice and let the liquid bubble away for a few minutes.
Add the cream and the chicken back into the pan. Bring up to the boil and transfer to the oven to finish cooking the chicken. Around 15-20 minutes. Taste the sauce and adjust seasoning if needed.
Finish with chopped parsley and serve with a green salad and mashed potato.