I suggest, big surprise– garlic. Garlic is so goooooooodddd (for this reason blog title), and it’s an oppression to food not to use it in every dish you ever produce the rest of your life. At least that’s the logical conclusion I have actually come to. The grocery store I shop at, Dillon’s, brings these bags of garlic, and the bag is filled with like 4-pack vacuum sealed pouches of garlic. Already peeled and everything.
This has definitely upped my garlic intake from what it was prior to this tasty discovery, if that’s even possible. It makes my garlic dreams come real.
Some day when we aren’t in the Army and moving every 7 minutes, I am going to have a garden and grow a lots of garlic. And then consume it with every meal. And it will be amazing.
Anyhow– this was only a semi-random-garlic-rant since this dish is called GarlicButter Chicken Thighs. If you guys are looking for a taste packed chicken recipe, this is your ticket!
Let me simply lay this out for ya, friends. We begin with 4 delicious chicken thighs, pat them dry, and season them with salt and pepper. We toss some butter and olive oil (and bysomebutter, I suggest a lot) into a heavy pan– hey there, cast iron!– in addition to a number of cloves of crushed garlic.
When that’s hot and sizzly, throw your chicken in there, skin side down, and scorch it till it is so brown and crispy you simply wish to pass away and go to chicken heaven. You’ll need to get rid of the crushed garlic cloves when they go from scrumptious, golden brown to, okay-now-they’re- kind-of-burning brown.
Turn the chicken thighs over, toss the pan into a preheated oven, and bake for about fifteen minutes, or till that chicken is completely prepared through and too juicy for words!
Aaaand that’s it. That’s all. And it’s incredibly delicious. And delicious. And garlic-y. Not TOO garlic-y. Simply enough garlic to offer the chicken a deep, rich, complicated flavor that only garlic can provide.
My other half lastly got home last night from the field! He was chosen nearly a month, and he got back at like 12:30 am, so needless to state, I was rather sleeping. I was up for work prior to him today, so I was sitting on the edge of the bed trying to speak with him, but in between his barely-awake state this early morning, Boone’s incessant face licking and whimpering when Seth payed any attention to me rather of him, and our half asleep midnight get up last night, we haven’t gotten much time together yet. So I’m really thrilled about this weekend!
He’s been generally consuming MREs for the last three and a half weeks, so this evening we are having a huge expensive dinner of his choice: steak, mashed potatoes (or in his words … real potatoes that are buttery), and Caesar salad. He’s so predictable– I could have thought that menu option a mile away.
I’m pleased that he is simple and so foreseeable when it comes to decisions like that, however. If the tables were turned and this was me attempting to decide the one thing I desired him to make me, we might be here for days while I browse the different choices in my head. THERE ARE A Lot Of TASTY TYPES OF FOOD!
He loves all kinds of food, but if you wish to plan a meal like this for him that is everything about what he desires, it’s.constantly.going to be steak and potatoes. He’s so simple to please.
- 4.bone in, skin on chicken thighs.
- 5.cloves garlic, crushed.
- 1/4 cup.butter.
- 1 tablespoon.olive oil.
More Recipe Ideas & Resources
- Preheat your oven to 350 degrees.
- Pat your chicken thighs dry and season both sides with salt and pepper.
- Add your butter and olive oil into a big, oven proof skillet (cast irons are best for this) over medium heat.
- When the butter is melted, add your garlic cloves. You just want the garlic cloves to be gently crushed, so they still remain in one piece for simple elimination, but also launch all that taste into the butter.
- When your pan is hot, include your chicken skin side down.
- Sear till the chicken skin is great, brown, and crispy. Stir the garlic cloves around the pan during this process– you will need to take the garlic out when it starts to get too brown.
- Once the skin is crispy, turn your chicken over.
- Location the entire frying pan in the oven and bake for 10-15 mins (oven time will differ based upon for how long you scorched the chicken in your pan, however just keep an eye on it).
- When the chicken is done, remove to a plate, spoon some of the garlic butter over top of each thigh, and you’re ready to serve!
Article source: http://www.thegarlicdiaries.com/garlic-butter-chicken-thighs/