Fried Chicken Thighs in Garlic Sauce

Updated: 3 days ago

Fried Chicken Thighs in Garlic Sauce

## Quick and Simple Deboned Chicken in Garlic Sauce

Tender chicken drumsticks and thighs are deboned and prepared in a straightforward and efficient manner. The sauce is enhanced with garlic and water. Optionally, you can incorporate 100 ml of dry white wine after adding the garlic, with the remainder being water. Although I didn't have wine available at the time, this dish is delightful regardless of how it's prepared, offering soft and flavorful meat with every bite. I served it with mashed potatoes, and you can find the recipe here. The preparation is both quick and simple, ensuring a prompt meal. Please follow the recipe for best results.

Ingredients: simple, total time: 40 min., 4 serving

1. 4 kg chicken large drumsticks connect with thighs without bones with skin/ 4 big pieces
4 Tbsp vegetable oil
1 tsp red ground paprika
1 tsp dry spice Vegeta
salt and pepper to taste
2 tsp thyme
2 full Tbsp flour
3 cloves of garlic/ minced
220 ml water/ divided, or 100 ml dry white wine +120 ml water
big wok pan

Preparation:

If you don't know how to debone a drumstick with thighs, ask your butcher to do it for you.
Wash the chicken meat and dry well with kitchen paper.
I left the skin, and you can separate it if you want.
In a small bowl, add 80 ml of oil and pour in 2–3 teaspoons of thyme.
With the help of a little spoon, spread the mixture over the skin and rub the other side with your hands so that the meat absorbs it well.
Put them on a plate and season with black pepper and salt and Vegeta on both sides.
Rub red ground pepper on the side where the meat is. I didn't put much, I used 1 teaspoon for all 4 larger pieces.
Now pour 2 spoons of flour and gently press the meat in the flour on both sides.
Heat the oil in a large pan over moderate heat.
When the oil is heated, lay the pieces on the skin first to fry, with the meat facing you.
Fry for about 5–6 minutes until golden brown, then flip to the other side, fry until golden brown for about 4 minutes, covered.
Remove the meat from the pan and place on a plate.
In the same pan, add the minced garlic, stir quickly, when it smells, add a 100 ml of water, scrape the bottom of the pan with a wooden spoon, return the meat, add 60 ml of water, let it simmer for about 15 minutes, covered pan. During stewing, turn the meat, add 60 ml of water again and continue to simmer 5–7 minutes.
I prepared mashed potatoes with these chicken pieces, you can see the recipe here.
Serve warm immediately, with the sauce poured over the chicken pieces and purée.

Buon appetito!

NOTE:

Keep the rest of the food covered in the refrigerator for up to 2 days.
If you like it spicy, add some hot ground pepper.
You can also add dry white wine after adding the garlic, and the rest of the second part be water.
Heat the chicken meat in a pan, if you have purée like me, take it out of the fridge 2–3 hours before and do not reheat it.