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.
Roasted Garlic Is The Secret
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!”
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.
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.
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- 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
- 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
- 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.
- 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.
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.
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