by Judy Kim
40 Cloves of Garlic Chicken with Penne
Garlic and chicken were made for each other. This dish is really a one pot meal that can be served with anything. I have it here with penne, but it would be equally good over wild rice, quinoa or cauliflower rice. Enjoy this for a cozy Sunday supper but it comes together quickly enough to be a weeknight dinner.
Yield: 4 servings
1 tablespoon extra-virgin olive oil
2 pounds bone-in skin-on chicken thighs
Freshly ground black pepper
40 garlic cloves, peeled
1 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 tablespoons unsalted butter
1/4 cup heavy cream
12 ounces penne
1/4 cup chopped parsley
- In a large skillet over medium-high heat, warm oil. Dry chicken thighs with paper towels and season with salt and pepper. Sear chicken skin side down until brown, 5 minutes. Flip over and cook for 1 minute more, then transfer to a plate skin side up.
- Add garlic and cook for 5 minutes over medium heat. Stir in wine and broth, using a wooden spoon to scrape up the brown bits. Season with salt and pepper and add chicken, skin side up. Bring to a boil and simmer on low until chicken is cooked through and sauce is thickened, 20 minutes. Stir in butter and heavy cream.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- Transfer penne, pasta water and parsley into the pan and mix well. Add chicken and serve immediately.
Adapted recipe originally published for the column "Insanely Easy Weeknight Dinners" on Delish.com