One-Pot Wonders
Creamy Garlic Butter Chicken
Popular on Food52
6 Reviews
jcgettle
May 3, 2022
Incredibly delicious, foolproof, and easily customizable recipe. I made it with the butter bean variation and they were the best beans of my life, bar none, so the next time I made this recipe I doubled the quantity of beans, halved the number of chicken thighs, and nestled some Yukon gold potato halves to cook in the sauce. Turned out beautifully. Highly, highly recommended!
Betsy
December 10, 2021
Excellent recipe. I ended up substituting brussel sprouts for the chickpeas to make a one-pot meal. I browned them after the chicken for a couple minutes, set them aside while making the sauce, and added them back in with the chicken. Turned out very well.
mhauser
November 15, 2021
Made it for my partner tonight--he was working late and I knew he would not get himself a nice dinner. He loves garlic and very much enjoyed this dish. As the recipe says the chicken was very tender and juicy. A big hit and quite easy; I will definitely make it again.
Jen
July 5, 2021
Addictive and delicious! We had this with some thick and chewy bread to dunk in the sauce... just place the pan in arms reach of everyone and dig in!
Carrie M.
December 30, 2020
This was absolutely delicious, and perfect for a dark, chilly evening. Definitely going into the rotation!
BSH
December 9, 2020
Tried just as published, using the butter beans variant. Very yummy. One caution: if you use skin-on thighs as suggested you will end up with a lot of fat on the surface of the sauce, especially since you have fat from the butter, half and half and cheese as well which all separate while in the oven.
I suppose you could remove the bean and garlic solids from the sauce and either use a fat separator or briefly chill the sauce to allow the fat to congeal and remove the top layer. I ended up just spooning the fat from the surface while still in the pan, and ended up with at least half a cup (!) - obviously not very appealing. I suppose you could use a stick blender to emulsify the remaining sauce as well, since it just looked like a broken mess.
Tasty, but not pretty!
I suppose you could remove the bean and garlic solids from the sauce and either use a fat separator or briefly chill the sauce to allow the fat to congeal and remove the top layer. I ended up just spooning the fat from the surface while still in the pan, and ended up with at least half a cup (!) - obviously not very appealing. I suppose you could use a stick blender to emulsify the remaining sauce as well, since it just looked like a broken mess.
Tasty, but not pretty!
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