Not a whole chicken, I’m talking about parts… breasts, thighs, drumsticks, wings. They tend to dry out when baked or broiled, but they are so easy to cook on those nights when you need to just get supper on the table.
This recipe has a couple extra steps, but it’s well worth the effort. The recipe below will serve 2.
Ingredients:
- Enough chicken pieces for 2
- 2 cloves garlic, crushed
- 1/4 to 1/2 Cup chicken stock
- 1 Tablespoon butter
- Sprig of thyme, or any seasoning you have
- S & P
Directions: Preheat the oven to broil.
Place the chicken pieces skin side up in an oven proof frying pan. Salt and pepper the pieces and place under the broiler until the skin starts to brown. You can also do this step on the outdoor or stove top grill. This adds even more flavor.
Once browned, remove from the oven and reset it to bake; 350° F. In the same pan, place the garlic under the chicken pieces, put a small dollop of butter on each piece, and add any spice you like on top .Pour 1/4 cup of the chicken stock around the chicken. Cover with a tight lid or foil and bake for 30 to 45 minutes until chicken is tender (check once during cooking and add a little more stock if it all boils away).
When done, remove the chicken to a serving plate and cover to keep warm. Place the pan with the juices, garlic and spices on top of the stove. Add a little more stock and boil down scraping the bits off the pan until the sauce thickens and it is dark brown. Strain and serve over the chicken.
The skin will be tasty, but not crispy. If you really want crispy skin, re-fire the broiler and crisp up the skins while you are reducing the stock.
Here’s chicken served over polenta:
