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Home » Chicken » Bistro 27 Roasted Garlic Chicken (VIDEO)

Bistro 27 Roasted Garlic Chicken (VIDEO)

May 28, 2017 by Judith Hannemann

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This delicious Parmesan panko crusted chicken in a savory roasted garlic sauce is one of the most popular recipes at Bistro 27 at the Catskill Country Club.

If you love garlic, you’ll flip over this roasted garlic chicken. This is one of the most popular dinners served at Bistro 27, the restaurant at the Catskill Country Club.

A Surprise Party With An Unexpected Surprise

A few weeks ago, I went to a surprise birthday party for my good friend (who’s also my neighbor).

Because these catered affairs usually offer run-of-the-mill bland food, I wasn’t expecting much.

Imagine how surprised I was that one of the foods on the buffet was one of the tastiest things I ever ate.  Most of all, everyone at the party raved about it as well.

This delicious Parmesan panko crusted chicken in a savory roasted garlic sauce is one of the most popular recipes at Bistro 27 at the Catskill Country Club.

Roasted Garlic Is The Secret

I’ve been making my Chicken With Creamy Garlic Sauce for many years, but the garlic chicken I had at the Bistro was very different.

It had a lovely mellow flavor where my recipe is pretty bold with the garlic, in addition, the chicken was too juicy to be breast. Since they had to keep it warm over Sterno on the buffet, I figured they had to have used boneless skinless thighs.

I wanted to duplicate this so I took a chance to see if it was a regular menu item, and fortunately it was. Just by the name of the dish I was able to come to the conclusion that the great flavor came from roasted garlic and the Parmesan panko crumbs.

In conclusion, the rest is, as they say, history, but to make sure it was the same thing, the birthday girl and her hubby taste tested it. The verdict was…”That’s it!”

This delicious Parmesan panko crusted chicken in a savory roasted garlic sauce is one of the most popular recipes at Bistro 27 at the Catskill Country Club.

Furthermore, roasting garlic is very easy. All you have to do is cut off about 1/2-inch from the stem, drizzle it with olive oil,  wrap it in foil and bake at 400℉ for about 30 minutes. That’s the basics–but you can add fresh herbs and salt and pepper too before roasting.

Roasted garlic is the base for many recipes including the sauce for Bistro 27 chicken.

Stock Up On Chicken Thighs

Chicken thighs are on sale practically every other week where I live and if you have an Aldi nearby, they often sell them for 69 cents per pound and that’s a great price. My local market will sell them for 77 cents per pound when they feature them.

I take advantage, stock up and vacuum seal with my Foodsaver so I always have them handy in the freezer.

Finally, it’s not necessary to buy boneless skinless thighs. Thighs are very easy to bone and remove the skin, so do it yourself and save money.

Watch The Video

The Recipe

 

This delicious Parmesan panko crusted chicken in a savory roasted garlic sauce is one of the most popular recipes at Bistro 27 at the Catskill Country Club.
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Bistro 27 Roasted Garlic Chicken

If you love garlic, you’ll flip over this roasted garlic chicken. This is one of the most popular dinners served at Bistro 27, the restaurant at the Catskill Country Club.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Chicken, skillet dinners
Cuisine: American
Keyword: copycat recipe, garlic knots, roasted chicken
Servings: 4 -6
Calories: 1217kcal
Author: Judith Hannemann

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
  • 1/4 cup water

SEASONED CRUMBS

  • 2 cups Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 2 tbsp parsley

SAUCE

  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 2 small heads roasted garlic mashed (see NOTES)
  • 1 cup low-sodium chicken stock
  • 1/4 cup half-and-half or milk
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp Romano cheese
  • 1 tbsp parsley
  • Salt & pepper to taste if necessary—it may not be

SEASONED FLOUR

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

Instructions

  • If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to 1/4-inch thickness between 2 sheets of plastic wrap.
  • Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
  • Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
  • 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).
  • Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
  • 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.
  • 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.
  • Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
  • 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 1217kcal | Carbohydrates: 163g | Protein: 71g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 299mg | Sodium: 6925mg | Potassium: 830mg | Fiber: 3g | Sugar: 8g | Vitamin A: 984IU | Vitamin C: 4mg | Calcium: 511mg | Iron: 47mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

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This delicious Parmesan panko crusted chicken in a savory roasted garlic sauce is one of the most popular recipes at Bistro 27 at the Catskill Country Club.
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Filed Under: Chicken, Skillet Dinners Tagged With: bistro 27, catskill country club, chicken, roasted garlic

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Reader Interactions

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Comments

  1. Judy says

    May 28, 2017 at 4:25 pm

    I LUV roasted garlic but the fragrance takes over the house so I roast several heads at once and when cool I smush the garlic into a small jar and add just a little olive oil and keep it in the fridge~it even has it’s own spot in the door.

    • Judith Hanneman says

      May 28, 2017 at 5:40 pm

      I know LOL–it’s like when you do caramelized onions in the crock pot. But now it’s summer and I’m grilling outside a lot, I just pop it on the gas grill, close the lid and no odors at all in the house!!!

  2. Marisa Franca @ All Our Way says

    May 28, 2017 at 9:47 pm

    Can’t wait to try this recipe.I think we try every garlic chicken we come across. We do like our chicken thighs — they are so versatile. And being Italian, the aroma of garlic is perfume to my nose. 🙂 Can’t wait to try it.
    Marisa Franca @ All Our Way recently posted…Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata OlivesMy Profile

    • Judith Hanneman says

      May 28, 2017 at 10:32 pm

      You will LOVE this one!! I was glad I could duplicate the recipe because this chicken was all the rage at a friend’s party!

    • Janet Sherbourne says

      June 2, 2017 at 1:21 pm

      We’re not Italian but this recipe sounds great. Going to give it a try.
      And thank goodness both my husband and I love garlic. He’s not a chicken lover but this dish I’m sure he’ll enjoy.

      • Judith Hanneman says

        June 2, 2017 at 8:27 pm

        I love garlic too–I can’t get enough of it!!! All of us never have to worry about vampires 🙂

  3. Hofterzielbeek says

    May 29, 2017 at 1:42 pm

    Mouth watering images. Looks so delicious and yummy. . Will try this recipe soon. Thanks for sharing.

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