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Active Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 drumsticks & about 1/3 cup sauce eachJump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 drumsticks & about 1/3 cup sauce each
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 drumsticks & about 1/3 cup sauce each
Yield:
4 servings, 2 drumsticks & about 1/3 cup sauce each
Jump to Nutrition Facts
Jump to recipe
How to Peel Garlic
What Cut of Chicken Should I Use?
We use chicken drumsticks for this recipe, but feel free to use bone-in chicken thighs, which cook in about the same amount of time. To minimize the fat, be sure to remove the skin and trim the thighs thoroughly.
What Type of White Wine Should I Use?
You can use any type of white wine you have on hand, but a dry white wine is ideal since it has little to no residual sugar. Some examples of dry white wines are sauvignon blanc, chardonnay and pinot grigio. If you prefer not to cook with wine, you can use reduced-sodium chicken broth.
What to Serve with Garlic Chicken
Serve withmashed cauliflowerormashed root vegetablesto get every last drop of the luscious sauce.
Cook Mode(Keep screen awake)Ingredients2 heads garlic, cloves separated8 chicken drumsticks (about 2 1/2 pounds), skin removed, trimmed½teaspoonsalt, divided¼teaspoonfreshly ground pepper3tablespoonsextra-virgin olive oil⅓cupwhite wine1cupreduced-sodium chicken broth2teaspoonsDijon mustard2teaspoonsall-purpose flour⅓cupchopped fresh chives or scallion greens
Cook Mode(Keep screen awake)
Ingredients
2 heads garlic, cloves separated
8 chicken drumsticks (about 2 1/2 pounds), skin removed, trimmed
½teaspoonsalt, divided
¼teaspoonfreshly ground pepper
3tablespoonsextra-virgin olive oil
⅓cupwhite wine
1cupreduced-sodium chicken broth
2teaspoonsDijon mustard
2teaspoonsall-purpose flour
⅓cupchopped fresh chives or scallion greens
DirectionsLightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).Originally appeared: EatingWell Magazine, May/June 2012
Directions
Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).
Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).
Originally appeared: EatingWell Magazine, May/June 2012
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Nutrition Facts(per serving)343Calories18gFat7gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
