Garlic Chicken

Anthony Buffa, this is dedicated to you (and my husband of course). I am not kidding when I say this is the best chicken recipe I have ever made. Huge statement, I know.

So here is what you'll need. 

About 12 boneless skinless chicken thighs. 

Oil, salt, pepper.

About 8 mushrooms, sliced.

12 (yes 12) cloves of garlic, minced.

1 diced onion.

1 small celery stalk and a bunch of celery leaves.

1/2 cup white wine.

About 1 cup chicken stock.

2 tbsps corn starch (to thicken the sauce).

1 tbsp tomato paste.

A dash of Old Bay Seasoning (this is a great pantry staple....good on anything!)

Dry seasoning for chicken: paprika, onion powder, garlic powder, crushed chilli flakes, cayenne, basil, oregano and dry parsley.  I found this at my local grocery store. It is red in colour (like paprika) and it is a mixture of these spices and I used about 2 tbsps total. So if you make your own, be generous. 

Parmeggiano cheese.

2 sliced green onions. 

1. Heat up good olive oil. Season your chicken with salt and pepper, then fry on each side for about 3 minutes.

2. Preheat oven at 325.

3. Remove the chicken.

4. Add onion, garlic and cook for a few minutes, then add corn starch and dissolve it.

5. Add the liquids (wine and chicken stock), tomato paste, and dry seasonings.  Allow the liquids to simmer and thicken, then add the chicken back in. Be sure that the chicken is covered, and if it isn't just add more stock liquid. 

6. Mix in mushroom and celery stalk and leaves.

7. Cover and put in the oven for 1 1/2 hours. Low and slow. 

8. When almost ready to serve, boil some egg noodle pasta until al dente.

Make a bed of noodles and then serve some chicken (and sauce) over top with some sliced green onion and Parmeggiano Reggiano cheese. 

Awesome and most Moolicious.