Yes, you read that right: 40 beautiful cloves of garlic. If you’ve never had it before, then don’t fret, I promise you will not reek as though you’ve bathed in garlic. Garlic is one of those diverse spices that changes its intensities based on how you use it. To get a robust and immense garlic taste, you crush it. In this dish, the cloves stay in their natural naked form – no crushing, slicing, or mincing required, and as a result, a smooth, delicious and flavorful chicken dish.
- 3 tbsp. butter
- 40 cloves of garlic, free of the skins
- 10-12 chicken thighs (I used boneless/ skinless)
- 2 14.5oz cans of chicken broth
- 3 tsps. each of marjoram, rosemary, & tarragon
- poultry seasoning
- 3 tbsp. all-purpose flour
- splash of milk, about 3-4 tbsps., more if needed
- fresh ground S&P
In an electric skillet, set the temperature to low and melt the butter. Meanwhile, S&P both sides of the chicken thighs and add to the skillet, allowing to brown slightly on one side before turning. Add the garlic, sauté for 3-5 minutes, stirring occasionally. Add the chicken broth, the marjoram, rosemary, and tarragon. Sprinkle the poultry seasoning over the chicken thighs. Cover and allow to cook for 15-20 minutes, stirring periodically. Lastly, whisk together the flour and milk, whisking to eliminate any lumps and adding milk as needed. Pour mixture into the skillet, stirring to incorporate. Raise heat to medium-high until the liquid mixture boils, scraping the bottom of the skillet with a spatula and allow to cook for an additional 2-3 minutes or until mixture thickens.