Garlic Chicken

Garlic Chicken

12 Reviews
From: EatingWell Magazine, May/June 2012

Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.

Ingredients 4 servings

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  • 2 heads garlic, cloves separated
  • 8 chicken drumsticks (about 2 1/2 pounds), skin removed, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup white wine
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 2 teaspoons all-purpose flour
  • 1/3 cup chopped fresh chives or scallion greens

Preparation

  • Active

  • Ready In

  1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
  2. Heat oil in a large 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 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 1/4 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, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

Nutrition information

  • Serving size: 2 drumsticks & about 1/3 cup sauce
  • Per serving: 343 calories; 18 g fat(3 g sat); 0 g fiber; 7 g carbohydrates; 33 g protein; 16 mcg folate; 168 mg cholesterol; 1 g sugars; 0 g added sugars; 203 IU vitamin A; 7 mg vitamin C; 48 mg calcium; 2 mg iron; 631 mg sodium; 471 mg potassium
  • Nutrition Bonus: Zinc (27% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate, 4 1/2 lean meat, 2 fata

Reviews 12

November 18, 2014
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By: EatingWell User
I had intended to make this with chicken thighs as I thought sauce on drumsticks might get a bit messy, but the store was out of both so I bought bone-in chicken breasts; not the best choice as they took so long to cook, even after attempting to butterfly them halfway through the cooking time (should've gone boneless and pounded them thin or cut them up). As for those complaining that the sauce was thin, just keep cooking it down! I was using a large pan as it was the only one I had with a lid and due to the relatively large cooking surface, I was in trouble of ending up with NO sauce as it kept evaporating (and thickening). So I kept adding wine lol! Peeling garlic can be a bit fiddly, but occasionally my store stocks packages of pre-peeled garlic. Obviously more expensive than whole unpeeled heads, but a great time-saver and you can freeze the rest. Pros: Delicious, uses every-day ingredients
May 01, 2014
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By: PELIGIA
Hand Down Best Drumsticks I have an extremely picky eater and am not fond of drumsticks, but all six of us will eat this. The chicken is moist. I don't like peeling the garlic, but other than that it's good. Pros: Delicious and Moist Cons: Peeling the garlic is a pain.
May 01, 2014
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By: PELIGIA
Hands Down Best Drumsticks I have an extremely picky eater and am not fond of drumsticks, but all six of us will eat this. The chicken is moist. I don't like peeling the garlic, but other than that it's good. Pros: Delicious and Moist Cons: Peeling the garlic is a pain.
January 15, 2014
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By: EatingWell User
I made a variation of this last night. I switched the legs for boneless-skinless thighs because they were on sale and I'm a poor college student, and when I was at the store I forgot to get Dijon, so I took a huge risk and substituted honey mustard. It sounds disgusting, but it worked. Everything was quite tasty.
January 11, 2013
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By: mrscrazyed
Didn't live up to expectations This recipe did not live up to my expectations. Love garlic! In this recipe, the garlic does shine. However, the sauce is a little off-putting. Couldn't put my finger on it; don't think it was the mustard. Perhaps the combination of the wine and chicken broth. Were I to make it again, I would replace the chicken broth with white wine, but not the whole cup. But there are better garlic chicken recipes out there so won't try this again. Pros: great garlic flavor Cons: sauce never thickened
July 07, 2012
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By: EatingWell User
Great flavor, sauce a little thin The garlic is is awesomely sweet. The chicken is moist and flavorful. The flavor of the sauce was wonderful! My major complaint is that the sauce was really. The chicken gave off enough liquid to thin it down. I used chicken thighs. That may have created more moisture. I'll try drumsticks when I have them. I may also add mo flout. I also plan to put the chicken in the pan in two batches the next time to see of I can get some more browning action. There was enough good about this recipe to ditz with it a bit. Pros: Flavor, moistness Cons: Thin sauce, pan too crowded for the chicken to brown properly
June 28, 2012
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By: EatingWell User
Great weeknight dinner Made the two-person version for husband and self using skinless/boneless chix breast. Hubby thought the dark meat would have been an improvement, but we loved it anyway. We both think you can never have too much garlic. One caution: I was very light with the salt (on the meat and in the sauce) and it was still a bit much. The sauce seemed a little thin, so I let it reduce. That must have concentrated the saltiness. Next time I won't put salt in the sauce until after I'm satisfied with the consistency. Pros: Quick, easy, delicious
May 21, 2012
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By: Sandy Hafenbrack
Wonderful! I used chicken breast and it turned out wonderful. I served it with mashed potatoes and the gravy from the chicken went perfectly with the potatoes. Don't be afraid of all the garlic. It becomes sweet as it cooks. A wonderful meal! Pros: Easy and delicious. Cons: none
May 17, 2012
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By: EatingWell User
Great Recipe! Made this recipe with skinless thighs and tossed the sauce with a mixture of noodles and spinach to serve alongside the chicken. Turned out great!

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