Garlic Chicken Thighs and Drumsticks

 

If you have chicken and you love it with garlic, there should be more than a lot of garlic.  And if you use it to marinate, to fry and then roast it you can reach that goal.  There is nothing timid about this chicken, so if garlic is not up your alley you should move on.  There is a distinct flavor of garlic in each way you cook with it and to combine three methods in one recipe just enriches, sweetens and heightens all your taste buds.

Garlic Chicken Thighs and Drumsticks

 Ingredients

• 4 Chicken Thighs
• 4 Chicken Drumsticks
• Salt
• Freshly Ground Pepper
• 1/2 C. Olive Oil
• 2 Heads of Garlic (peeled and smashed)
• 1/4 t. Crushed Red Pepper
• 2 T. Unsalted Butter
• 1/4 C. Chicken Stock
• 1/2 C. Sour Cream
• Fresh Garlic Chives

Preparation

1. Rinse chicken and pat dry
2. Season with salt and pepper
3. Add 1/4 C. oil, garlic, pepper and red pepper to a blender and pulse til combined
4. Put oil mixture in a dish (or plastic Zip-Loc bag) with the chicken and marinate (at least one hour or overnite, turn once)
5. Place flour on a large dish and dredge the chicken in the flour and set aside
6. Put 1/4 C. oil in a pan and heat to medium-high
7. When oil is hot add the thighs and drumsticks and brown on both sides and remove chicken
8. Put chicken in a covered baking dish with a little of the oil, chicken stock and the butter
9. Bake at 350 degrees for about 20 minutes, remove the cover and baste chicken and let cook an additional 10-15 minutes
10. Serve on a heated plate with white rice and beans 
11. Garnish with sour cream chives

(Serves 4)

Adapted from Emeril Lagasse from Food Network

A contribution to “Summer Fest 2010″.  If you would like more recipes for “garlic” go to www.awaytogarden.com  and other contributing websites.

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