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Garlic butter chicken8/13/2023 ![]() ![]() My husband finally got home last night from the field! He was gone for almost a month, and he got back at like 12:30 am, so needless to say, I was quite asleep. Just enough garlic to give the chicken a deep, rich, complex flavor that only garlic can give. You’ll need to remove the crushed garlic cloves when they go from delicious, golden brown to, okay-now-they’re-kind-of-burning brown.įlip the chicken thighs over, throw the pan into a preheated oven, and bake for about fifteen minutes, or until that chicken is perfectly cooked through and too juicy for words!Īaaand that’s it. When that’s hot and sizzly, throw your chicken in there, skin side down, and sear it until it is so brown and crispy you just want to die and go to chicken heaven. Then we throw some butter and olive oil (and by some butter, I mean a lot) into a heavy pan – hello, cast iron! – along with several cloves of crushed garlic. First we start with four delicious chicken thighs, pat them dry, and season them with salt and pepper. Let me just lay this out for ya, friends. And it will be awesome.Īnyway – this was only a semi-random-garlic-rant since this recipe is called “ Garlic Butter Chicken Thighs.” If you guys are looking for a flavor packed chicken recipe, this is your ticket! Some day when we aren’t in the Army and moving every seven minutes, I am going to have a garden and grow a ton of garlic. ![]() But thanks to Dillon’s little vacuum sealer trick, they stay perfect in the fridge for a super long time □□□! It makes my garlic dreams come true. It’s just so convenient! I used to buy the pre-peeled cloves that come in the little tub, but those just aren’t as good because they start to go bad so quickly. This has definitely upped my garlic consumption from what it was before this delicious discovery, if that’s even possible. The grocery store I shop at, Dillon’s, carries these bags of garlic, and the bag is filled with like 4-pack vacuum sealed pouches of garlic. At least that’s the logical conclusion I’ve come to. Garlic is so goooooooodddd (hence blog title), and it’s an injustice to food not to use it in every single recipe you ever make for the rest of your life. ![]()
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