The Multiple Personalities of Garlic
There are certain ingredients that I am never without in my kitchen
Look for whole black garlic in specialty food stores, or purchase it online at The Spice House, a Milwaukee-based spice and herb shop located at the Milwaukee Public Market. If you do not have black garlic, substitute roasted garlic cloves.
Ingredients
SERVINGS: 4
- 4 skin-on chicken thighs (bone-in or boneless)
- Salt and black pepper, to taste
- Olive oil
- ½ cup chicken stock
- 5 to 6 black garlic cloves, minced
- 1½ cups cream or half and half
- 2 Tbsp minced fresh oregano or 1 tsp dried oregano
- 1 Tbsp minced fresh thyme leaves or ½ tsp dried thyme
- 4 canned artichoke hearts, drained and roughly chopped
- 2 cups roughly chopped, packed, cleaned spinach
- 2 Tbsp chopped Italian parsley
Instructions
Pat chicken thighs dry using paper towels. Season with salt and pepper.
In a medium cast-iron skillet, heat enough olive oil to just cover the bottom of the pan.
When hot, add chicken, skin side down, and cook on medium heat for 12 minutes, or until skin is crispy. Turn chicken and cook for another 10 to 12 minutes. Remove chicken and place on a paper towel-lined plate. Tent with foil to keep chicken warm.
Use paper towel to wipe out excess oil. Add the chicken stock and scrap the brown bits in the bottom of the pan using a wooden spoon or heat proof spatula. Add the black garlic and sauté for one minute. Add the half and half or cream, oregano, thyme and artichoke hearts. Bring to a boil then reduce to a simmer. Place chicken thighs, skin side up, back in the pan. Simmer until the sauce is reduced by half and the chicken thighs are cooked thru, about 5 to 6 minutes.
Add the spinach and cover pan. Simmer for several minutes on low heat to just wilt spinach. Garnish with the Italian parsley. Serve with your favorite pasta.
Related Stories & Recipes
Roasted Garlic Soup
This soup is gluten-free. If you would like to prepare it dairy-free, substitute your favorite nut-based beverage for the half and half.
