lemon rosemary chicken with forty garlic cloves
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By Parker Cordle
lemon rosemary chicken with forty garlic cloves
6 steps
Prep:15minCook:35min
Updated at: Thu, 17 Aug 2023 02:59:27 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
9
Low
Nutrition per serving
Calories669.8 kcal (33%)
Total Fat37.9 g (54%)
Carbs31.8 g (12%)
Sugars1.7 g (2%)
Protein31.7 g (63%)
Sodium176.1 mg (9%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4 tablespoonsolive oil

2 tablespoonsfresh rosemary
chopped

1lemon
zest and juice of

2 poundschicken thighs
bone in

2 x 14 ouncecans cannellini
drained and rinsed

40garlic cloves
skin on lightly smashed

1 cupdry white wine

2 tablespoonscognac

1 tablespoondijon mustard

2 tablespoonsfull fat coconut milk

¼ cupherbs
chopped fresh tender, such as thyme, basil, and/or parsley
Instructions
Step 1
preheat the oven to 425
Step 2
in a large bowl, stir together 2 tablespoons of the olive oil, rosemary and lemon zest. add the chicken and turn to coat well. season with salt and pepper.
Step 3
in a large over-safe braiser or high-sided skillet over high heat, cook the chicken skin side down, without moving until the skin is golden and releases easily from the pan, 4-5 minutes. Transfer the chicken to a plate.
Step 4
to the same pan, add the beans, garlic, wine, cognac, and mustard. season with salt, pepper, and red pepper flakes. nestle the chicken on top of the beans, skin-side up. drizzle the remaining 2 tablespoons of olive oil over the chicken. roast until the chicken is cooked through, 25-30 minutes.
Step 5
remove the pan from the oven and stir the lemon juice and cream into the saucy beans. top with the herbs and lots of black pepper.
Step 6
serve family style with steamed rice, mashed potatoes, or crusty bread for sopping up sauce.
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