Made this dish last night for our dinner , and if you are a garlic lover like me , i think you’ll approve of this dish . So yummy , i have to admit , it’s a little bit on a heavier side though .You can always remove the skin or using chicken breasts , it’s your choice , but i did it with chicken thighs because it has the best flavour in my opinion , and for a longer cooking , they do very well . You will need tons of garlic , i used 2 heads of garlic , probably about 20-30 cloves of garlic , Don’t be surprised you need that much garlic because it will release its sweetness when cooked for a while .I serve this with angel hair pasta , but you can always use white rice too , it should be yummy as well .
You need :
1 tbsp. of essence of emeril
salt and pepper
6 chicken thighs
Sprinkle chicken thighs with salt and pepper , then mix the flour with essence , and dredge the chicken thighs on the flour . Heat oil on a skillet , then brown the chicken 4-5 minutes on each side , Set side .
2 heads of garlic , about 20-30 cloves , peel and smash
1 1/2 large onion , thinly sliced
1 bay leaves
2 tsp. red pepper flakes
1/2 cup of lemon juice
1 1/2 cup of chicken broth
In the same skillet , add the sliced onions , cook about 3 minutes , then add the garlic , thyme and red pepper , cook it for a minute . Then add lemon juice and chicken broth , bring to boil , add the chicken in , and let it simmer for 30 minutes or so until the chicken is done . Serve with pasta or rice .