Chicken with Caramelized Garlic Confit
- Makes4-6 servings
- Cook Time1¼ hours
- Active time plus cooling50 minutes active
In London, Sarit Packer and Itamar Srulovich, the chef-owners of the Honey & Co. restaurants and award-winning cookbook authors, taught us a simple chicken dish that gets robustly savory—but not overwhelming—flavor from four heads’ worth of garlic confit mashed with oil and parsley. The boneless chicken thighs were browned in a skillet and finished in the oven. The garlic was assertive but sweet, nutty and caramelized. For speed and ease, we make the garlic confit in the microwave using 50 percent power for gentle, even cooking. A 12-inch well-seasoned cast-iron or nonstick skillet is essential here. If the chicken is browned in a conventional skillet, the garlic mixture will stick and scorch. Serve with warm flatbread or a crusty loaf, plus a light, leafy salad.
Don’t microwave the garlic heads in oil on high. Use 50 percent power so the oil doesn’t overheat and scorch the garlic. Also, don’t crank up the burner when browning the garlic-coated chicken in the skillet. Use moderate heat so the garlic does not burn. And when flipping the chicken, use a spatula to scrape them up so the garlic stays with the chicken rather than sticks to the pan.
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