Chicken in Garlic Sauce
Many many years ago a large Philippine newspaper asked my Mom if she wanted to be featured in their food column. Despite my lack of food knowledge I volunteered to take her place and be interviewed.
So I made my signature dish of chicken with 40 cloves of garlic.
The lady who interviewed me must have thought it strange that not once during the interview did I enter the kitchen. After we chatted for twenty minutes or so, my Mom brought out a large platter of a juicy roast chicken adorned with a generous amount of garlic which I claimed I had made earlier. The interviewer raved about how delicious the chicken was, how the garlic was not too strong and how the chicken was simply cooked to perfection… the best she ever tasted.
I think it’s only right to once and for all set the story straight.
The truth is, all credit for that dish should have gone to my Mom who spent the better part of the morning marinating, stuffing and roasting the chicken, plus making a strawberry cake for dessert. I, on the other hand, sat back, basked in the limelight and answered the interviewer’s questions.
So I’m coming clean with my version of a roast chicken in garlic sauce. This chicken is first pan fried and then finished off in the oven with slow roasted garlic and chicken stock which is then reduced into a sticky, garlicky sauce. Finally, a sprinkle of parsley to finish.
And, if you’ll take my word for it, this recipe is just as good as the one I didn’t make many years ago.
Chicken in Garlic Sauce
Serves 2
- 8 cloves of garlic
- 2 chicken quarters (your choice of supreme or marylands)
- 4 tablespoons olive oil
- 200 ml chicken stock
- salt and pepper to taste
- 1 teaspoon chopped parsley
- Place the garlic on a piece of foil and season with salt and pepper and drizzle a tablespoon of oil over it. Wrap the garlic cloves with foil and bake in a pre-heated oven at 180 c for 20 minutes. Remove from the oven and unwrap the foil
- Season the chicken pieces with salt and pepper and heat a pan with oil until very hot. Place the chicken pieces (skin side down) on the skillet and fry the skin until nicely browned, around 5 minutes. Turn the chicken pieces over and place the garlic cloves in the pan.
- With the back of a fork, press the cloves of garlic to remove the flesh of the garlic from the skin and add the 200 ml of stock.
- Place the skillet in the oven (which is still at 180 c) for 15 minutes, or until the chicken is cooked through.
- Top with chopped parsley and serve immediately.
Trissalicious 
hi! I remember this recipe. I still got the clipping of the inquirer lifestyle where this recipe was featured. ha ha! Really now! what a funny sidelight! You know i have been planning to cook this, but after all these years,i still haven’t tried..because i didnt know what a cornish chicken was! 😦 ha ha!. now, i can google anything so i’m not that clueless anymore. 🙂 Really glad to stumble upon your blog. i ‘m looking for the magic icing i read somewhere when i chanced upon this. Oh, wait, i remember, you have a dessert recipe that went with that chicken, strawberry short cake, wasn’t it? if my memory serves me right, if not, forgive my senior moments thing, but that was years ago. Anyway, whatever! 🙂
I would like to try this, but not quite understand the
step #2 Turn the chicken pieces over and place the garlic cloves in the pan.
So i turn the chicken over and the garlic on top of the chicken ?
Thanks
simonneho@yahoo.com
he he he!!! How funny!!!
And oh my does that look delicious!
This sounds (and looks) absolutely wonderful to my senses! And just so I could binge on garlic, I could pair this with garlic rice. hahahah. Vampires, away! lol
I made 2 versions of chicken in garlic. Love them both! This is another one to try!
the chicken looks lovely. i love garlic 🙂
I dont ever remember adding garlic to chicken besides currys. thanks for the idea XD
This is such a great little recipe (tried it yesterday!). Its beautifully straightforward and yet full of so much flavour! Definitely one I’ll make again, especially if I have last-minute dinner callers. I do love your blog and your recipes and your stories so much. I did the opposite once and outed my mother’s hazlenut roulade, which everyone was oohing and ahing over, as actually being someone else’s before. I was fourteen and a bit of knob to the poor woman though, she’s had her revenge plenty since then!
[…] recipe I followed can be found here on Trissa’s […]
Making this tonight Trissa!
This looks so gorgeous and gourmet, I totally have to try it.
Lovely post – but I’m sure your mum didn’t mind – don’t all mums dine off the successes of their kids anyway? The 40 garlic gloves sounds so good – and that chicken looks so succulent!
Trissa, great recipe. I cooked it for dinner tonight and it was finger licking good.
I made your Chicken and Garlic Sauce last night for some friends. I used an oven back and it was just as good. So moist and delicious. Great story. I miss your life stories…
That’s beautiful and I love how the ingredients are ones I always have on hand. I can almost smell the garlic.
looks great! id like to make this for my mom!
I have always been tempted to try that recipe with the 40 garlic cloves but I find myself too lazy to peel that many garlic cloves. This recipe looks wonderful.
That is a great story. Slow roasted garlic is always a winner.
It seems you inherited your mother’s culinary talents. I’m sure she’s be proud of your beautiful, golden, garlicy chicken…it looks delectable!
Trissa you sneaky thing! You have to love a family that shares the work and limelight like this though… nothing like a Mum to do a thing like that 🙂
I LOVE that crispy skin you’ve got going on.
LOL! Again you manage to keep me smiling with your hilarious stories! 40 cloves sounds like a lot. A good way to scare vampires! I love the simplicity of this dish (and the 8 cloves of garlic!).
[…] got the recipe from: trissalicious and then tweaked it…. a […]
Looks like a nice and easy recipe – 40 cloves is a bit scary but 8 I can deal wit 😉
I’ve never been afraid of garlic! Looks great!
Mmmm my mouth is watering! I was wondering what to have for dinner. Thanks!
I think this is a pretty good way for you to come clean but I’m sure you gave your mum alot of the credit anyway! Love that you have given a recipe to feed 2 people makes it perfect for me to make for myself and my husband 🙂
Aw how sweet of you to give your mom her due credit. I didn’t see that original chicken from long ago but your version looks and sounds fantastic, dear!
I so enjoy your anecdotes. You gotta love moms for always thinking of everything and coming through…all the time. Love the story.
And in this dish you have captured my ideal. The simplicity, crispy skin, flavor and the gravy are all elements I always look for in a chicken recipe. This is perfection to me. Love it!
LOL.. Trissa.. you are just too funny!! despite your confession, I won’t believe that you didn’t have a teeny hand in that chicken of the past!! :)) Nevertheless, this is such an awesomely simple recipe which I can see would be super plumped with flavors
Ok. You are forgiven 🙂 The chicken does look succulent!
You certainly fessed up with this post! 🙂
The chicken looks great, no matter who made it!
Funny story Trissa. I think I too have taken once credit for something my mom has cooked; haven’t we all at some point!? 🙂
I’m a garlic fiend but never made chicken with 40 cloves of garlic. I have to try it sometime.
Your dish looks good!
Magda
I like your props… especially the white napkin.