40 Cloves of Garlic Chicken with Penne / by Judy Kim

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

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 pounds bone-in skin-on chicken thighs

Kosher salt

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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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