Garlic Chicken Stew

First of all, this is not garlic chicken stew. This is amazing garlic, cinnamon, chicken heaven. Seriously. We have chicken a lot a lot (it’s the cheapest meat), and I am always bummed to have it but tonight… I felt like I was eating like a queen. Not to mention that your kitchen will smell so christmas-y heaveny that you will fidget and fuss until the chicken is done cooking, place it on a plate and not care that you burn your mouth to smithereens as you shovel it in. Seriously.

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Not only is this recipe delicious, it is so so so so so easy. So easy. And did I mention how very vey delicious it smells? I think I may cook this again once, twice (maybe every night) this week! Ok here we go… (this is adapted from How to Cook Everything)


2 tablespoons oil

Chicken pieces from a whole chicken (I used four thigh pieces”)

salt and pepper

1/2 teaspoon cinnamon

2 heads of garlic (the cloves taken off, not peeled)

3/4 cup dry white wine, water, or chicken stock

Loaf of crusty bread.

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1. Start heating the oil in a pan and place the chicken in skin side down and heat until it becomes loose about 5-10min and Sprinkle with saltandpepper. Then turn and rotate browning all sides for another 5-10min.

2. Remove from the pan and spoon out all of the fat except 2 tablespoons.

3. Add to the pan the cinnamon and garlic and 1/2 cup of the liquid you choose (I used chicken stock) and more saltanpepper. Place the chicken back in, bring to a boil and adjust the heat so the mixture bubbles gently but steadily.

4. Cover and cook for 30min, then check and add the remaining liquid if the pan is dry. (I adjusted at 20min). Cover and cook for another 25-30min until the garlic and chicken is tender.

5. You can serve this with crusty bread, which would be great, but also with rice which I think would be delicious.

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1. I know the above picture looks like a mess, but those are little garlicky delicious nuggets that can be put to good use. I ate them with the chicken (make sure you take the skins off), but some might find that to be too much garlic. You can take these and spread them on your crusty bread for a great flavor.

2. Keep an eye on your chicken, you don’t want it to try out. Always make sure there is liquid in the pan.

3. If you are concerned about the fat/grease in this dish, you can take the skins off first, or you can cook it with them on and then take the skins off before you eat them like I did. The skins will give the chicken more flavor and help to keep moisture in so the chicken stays tender.

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