Garlic-Infused Chicken Stew with a Kick
This Garlic-Infused Chicken Stew with a Kick is a delightful twist on the classic 40 cloves of garlic chicken. Inspired by the wonders of garlic, this dish melds succulent chicken with an aromatic blend of herbs and a touch of heat from cayenne pepper. The garlic takes center stage, mellowed by braising, creating a rich, savory base that feels like a warm hug on a chilly evening. Paired perfectly with the depth of white wine and a splash of cognac, this stew is elevated with a hint of creamy goodness. Ideal for sharing, this recipe is best prepped the night before, allowing the flavors to meld beautifully. Serve it with crusty bread or over fluffy rice for a complete, satisfying meal that will impress your family and friends.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken
3-4 lbs (Whole legs or chicken breast with bone)
olive oil
1-2 tablespoons (for cooking)
unsalted butter
1 tablespoon (for cooking)
shallot
1/2 (minced)
cayenne pepper
to taste (dash)
garlic cloves
40 (peeled)
dry white wine
1.5 cups (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio)
cognac
3 tablespoons (divided)
fresh thyme leaves
2 tablespoons (divided and crushed)
heavy cream
2 tablespoons (for sauce)
all-purpose flour
2 tablespoons (for thickening sauce)
salt
to taste
pepper
to taste
Instructions
1
Start by boiling 4 cups of water in a large pot. Once boiling, separate the garlic cloves from their skins and add them to the pot for 1 minute. Remove the garlic from the pot and let them cool before peeling off the skins.
2
In a bowl, combine the minced shallot, a dash of cayenne pepper, and 1 tablespoon of fresh thyme leaves. Rub this mixture under the skin of the chicken, ensuring each piece is well-seasoned.
3
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Make sure your chicken is washed and patted dry before adding it to the pot.
4
Braise the chicken in batches, cooking each piece for about 5 minutes or until golden brown. Remove the browned chicken and set it aside in a dish.
5
Add the peeled garlic cloves to the pot and sauté in the residual oils until they are golden brown and fragrant.
6
Pour in 2 tablespoons of cognac and the entire 1.5 cups of white wine. Bring the mixture to a boil.
7
Return all of the chicken back into the pot, ensuring it's submerged in the liquid. Lower the heat to the lowest setting possible and sprinkle the remaining thyme leaves on top.
8
Cover the pot and let it simmer on low heat for 30 minutes or until the chicken is cooked through and tender.
9
In a separate bowl, whisk together the flour, heavy cream, and 1 cup of the gravy from the pot until smooth. Add in 1 tablespoon of cognac and mix well.
10
Pour this mixture back into the pot, stirring to combine, and bring it back to a boil for an additional 2 minutes to thicken the sauce.
11
Taste the gravy, adding salt and pepper as desired. Serve the chicken in a dish with the garlic gravy spooned over it, or return the chicken to the pot to meld with the sauce. Enjoy it hot!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic-Infused Chicken Stew with a Kick?
It is a savory chicken dish inspired by the classic 40 cloves of garlic chicken, featuring a rich base of wine, cognac, and cream with a touch of heat.
How many cloves of garlic are used in this recipe?
This recipe specifically calls for 40 cloves of garlic to create a mellow, fragrant base.
What cut of chicken is best for this stew?
You should use 3-4 lbs of chicken, preferably whole legs or chicken breast with the bone for the best flavor.
How can I easily peel 40 cloves of garlic?
Boil the garlic cloves for one minute, let them cool, and the skins will peel off easily.
What provides the "kick" in this recipe?
A dash of cayenne pepper added to the seasoning mixture provides the signature kick.
Which herbs are used to season the chicken?
The recipe uses 2 tablespoons of fresh thyme leaves, divided and crushed, along with minced shallots.
What type of white wine is recommended?
Dry white wines such as Chardonnay, Sauvignon Blanc, or Pinot Grigio are ideal for this stew.
How much cognac is used in total?
The recipe uses 3 tablespoons of cognac in total, divided between the deglazing step and the sauce thickening step.
How should I prepare the chicken before braising?
The chicken should be washed, patted dry, and then rubbed under the skin with a mixture of shallots, cayenne, and thyme.
Why is the seasoning mixture rubbed under the chicken skin?
Rubbing the herbs and shallots under the skin ensures the meat is directly seasoned and infused with flavor during cooking.
What fat is used to braise the chicken?
The chicken is braised in a combination of 1-2 tablespoons of olive oil and 1 tablespoon of unsalted butter.
How long should each piece of chicken be braised?
Each piece should be cooked for about 5 minutes or until it is golden brown on the outside.
What should I do after browning the chicken?
Remove the browned chicken from the pot and set it aside in a dish while you prepare the garlic and sauce.
How are the garlic cloves prepared in the pot?
The peeled garlic cloves are sautéed in the residual oils until they are golden brown and fragrant.
What liquids are used to create the stew base?
The base consists of 1.5 cups of dry white wine and 2 tablespoons of cognac.
At what temperature should the stew be simmered?
The stew should be simmered on the lowest heat setting possible to keep the chicken tender.
How long does the chicken need to simmer?
The chicken should simmer covered for 30 minutes or until it is fully cooked through.
How do I create the thickening mixture for the sauce?
Whisk 2 tablespoons of flour with 2 tablespoons of heavy cream and 1 cup of the hot gravy from the pot until smooth.
What is the final step for the gravy?
Add 1 tablespoon of cognac to the cream mixture, pour it back into the pot, and boil for 2 minutes to thicken.
When should I add salt and pepper?
Taste the finished gravy at the end of the cooking process and add salt and pepper as desired.
What are the best side dishes for this chicken stew?
This dish is best served with crusty bread for dipping or over a bed of fluffy rice.
Can this recipe be prepared in advance?
Yes, prepping or making it the night before is recommended as it allows the flavors to meld beautifully.
Is this chicken stew considered a hearty meal?
Yes, it is described as a rich, savory, and satisfying meal that is perfect for chilly evenings.
Can I use boneless chicken for this recipe?
The recipe suggests bone-in pieces for moisture, but boneless chicken can be used if cooking times are adjusted.
What type of pot is best for this recipe?
A large Dutch oven is recommended for its ability to braise and simmer the stew evenly.
Can I use dried thyme instead of fresh?
Fresh thyme is preferred for the best aroma, but if using dried, you may need to reduce the quantity as it is more concentrated.
What should the consistency of the final sauce be?
The sauce should be a thickened gravy that can be spooned over the chicken pieces.
Does the garlic flavor become too strong?
No, braising the garlic mellows the flavor, creating a rich and savory base rather than a sharp bite.
How should I serve the final dish?
You can serve it in a dish with the gravy spooned over it, or return the chicken to the pot to fully meld with the sauce.
Is this recipe suitable for sharing?
Yes, it is an ideal dish for sharing with family and friends and is designed for a 3-4 lb batch of chicken.