BISTRO 27 ROASTED GARLIC CHICKEN

BISTRO 27 ROASTED GARLIC CHICKEN

PREP TIME 30 mins
COOK TIME 30 mins
TOTAL TIME 1 hour
Author: Judith Hannemann
Serves: 4-6

INGREDIENTS

  • 6 large boneless skinless chicken thighs -OR- chicken breast tenders
  • oil for sautéing
  • 2 cups buttermilk
  • 2 cups seasoned flour (recipe included below)
  • Egg Wash:
  • 2 large eggs
  • ¼ cup water

Seasoned Crumbs:

  • 2 cups Panko bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 2 tbs parsley

Sauce:

  • 2 tbs unsalted butter
  • 3 tbs flour
  • 2 small heads roasted garlic, mashed (see NOTES)
  • 1 cup low-sodium chicken stock
  • ¼ cup half-and-half or milk
  • 2 tbs grated Parmesan cheese
  • 2 tbs Romano cheese
  • 1 tbs parsley
  • Salt & pepper to taste (if necessary—it may not be)

Seasoned Flour:

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp pepper

INSTRUCTIONS

  1. If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to ¼-inch thickness between 2 sheets of plastic wrap.
  2. Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
  3. Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
  4. In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
  5. Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
  6. Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
  7. To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken—don’t drain off any oil left in the pan.
  8. Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
  9. Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
  10. Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.

NOTES
To Roast Garlic–
Cut off the stem end of each heat of garlic. Lay the garlic, cut side up, on a sheet of aluminum foil. Drizzle with olive oil (you may add salt and pepper and/or a sprig of your favorite fresh herb). Seal foil and roast at 400℉ for 30-35 minutes.

source:http://bakeatmidnite.com

Picture tbsn1.

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