Georgetown Gem

Garlic Chicken & Roasted Broccolini October 2, 2012

Filed under: Food,Recipes — kekirkpatz @ 3:28 pm
Tags: , , ,

GG’s Thoughts: M and I love anything garlic, so if a recipe calls for a full head of garlic, we’re all in. This recipe has just enough ingredients that I feel like we’re cooking something special, but not too many that I feel we’re going to be spending an hour in the kitchen. I feel kind of silly posting a recipe for a roasted vegetable because we make them all of the time, but it’s good to have a reminder of the vegetables we love on this blog. (Original chicken recipe from Eating Well Magazine. Picture is GG’s.)


Garlic Chicken for Two

1 head garlic, cloves separated

4 chicken drumsticks (about 1 1/4 pounds), skin removed, trimmed

1/4 teaspoon salt, divided

1/8 teaspoon freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

3 tablespoons white wine

1/2 cup reduced-sodium chicken broth

1 teaspoon Dijon mustard

1 teaspoon all-purpose flour

3 tablespoons chopped fresh chives or scallion greens


1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half. Sprinkle chicken with salt and pepper.

2. Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.

3. Add the chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.

4. Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through and the garlic is tender, 8 to 10 minutes. Serve the chicken with the sauce, sprinkled with chives (or scallion greens).


Roasted Broccolini

1 bunch of broccolini

1 large garlic clove

Extra-virgin olive oil

Salt and pepper


1. Pre-heat the oven to 350 degrees.

2. Wash and trim the broccolini and spread onto a baking sheet lined with foil.

4. Drizzle the broccolini with extra-virgin olive oil (about 1 tbsp) and sprinkle with salt and pepper to taste.

5. Roast broccolini for 10-12 minutes until the tops begin to brown and the stem is soft enough to stick a fork in easily.


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