I’ve made this recipe for “Garlic chicken for two” several times now, but with some changes to the cooking time, since we use 2 whole chicken legs (thigh + drumstick) rather than 4 drumsticks.
Any recipe that calls for an entire head of garlic immediately gets our attention! The recipe begins with peeling all the cloves from 1 head of garlic, cutting any particularly large cloves in half longways. The first time I made this I erred on the side of cutting most of cloves, since the garlic we get from Highland Orchards (via Fitler Square Farmers’ Market) generally has very large cloves, but the second time, I left most of them whole, and this seemed to work better.
In a large pan, I cooked the garlic cloves with 1 1/2 tbsp olive oil, until they started to brown, then removed the garlic and set aside.
I lightly coated 2 chicken legs (also from Highland Orchards) with salt and pepper, then cooked in the garlic-scented oil for 20 minutes, 10 minutes on each side. This is much longer than what the recipe calls for, but we’ve found that’s what it takes for the chicken legs to be fully cooked.
Next, I briefly removed the chicken and added 3 tbsp white wine to deglaze the pan. It so happens that both times I’ve made this recipe so far, I didn’t have any white wine, and used dry vermouth instead.
Next, I added a mixture of 1/2 cup chicken broth, 1 tsp of our homemade mustard, and 1 tsp of flour, which I had pre-mixed in a bowl while the chicken was cooking. Once all of this was incorporated into the sauce, I added the garlic and the chicken back in. I brought the sauce to a boil, then lowered the heat, covered, and simmered for 20 more minutes. Again, the cooking time is more than what the recipe calls for, but it’s what we needed for the chicken to be fully cooked.
We served the chicken topped with the garlic sauce and garnished with scallions. This can use some nice crusty bread for scooping up all the sauce! It could also be served over some couscous or orzo.