- Main
- Chicken
- Middle Eastern
- One pot
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 3 lb
bone-in, skin-on chicken thighs and drumsticks, patted very dry
- 1 1/2 tsp
salt
1 1/4 tsp in step 1, 1 pinch in step 2, 1/4 tsp in step 6, the rest in step 8
- 1/2 tsp
black pepper, freshly ground
- 1 tbsp
neutral oil, such as sunflower or vegetable
- 12 cloves
garlic, crushed to a paste or finely minced
- 3 tbsp
unsalted butter
- 1 1/2 cups
whole milk
- 1/4 tsp
red pepper flakes or ground cayenne
- 2 tbsp
fresh cilantro or flat-leaf parsley, chopped (optional)
- 1 piece
crusty bread or Georgian shoti, for serving
Contains milk (unsalted butter, whole milk).
Not checked: bone-in, skin-on chicken thighs and drumsticks, red pepper flakes or ground cayenne, fresh cilantro or flat-leaf parsley, crusty bread or Georgian shoti, for serving.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Pat the chicken completely dry and season all over with the salt and pepper. Let it sit at room temperature while you crush the garlic.
10 min
- 3 lb bone-in, skin-on chicken thighs and drumsticks
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- Step 2
Crush the garlic cloves to a paste with the flat of a knife and a pinch of salt, or mince them very finely. Set aside.
5 min
- 1 pinch salt
- 12 cloves garlic
- Step 3
Heat the oil in a large heavy skillet (cast iron is ideal) over medium heat. Lay the chicken in skin side down in a single layer. Set a smaller lid or a foil-wrapped plate on top and weigh it down with a can or two. Cook without moving until the skin is deep golden and crisp, 12 to 15 minutes.
15 min
- 3 lb bone-in, skin-on chicken thighs and drumsticks
- 1 tbsp neutral oil, such as sunflower or vegetable
- Step 4
Remove the weight, flip the chicken, and cook the second side until browned and the chicken is nearly cooked through, 8 to 10 minutes more. Transfer the chicken to a plate.
10 min
- Step 5
Pour off all but about 1 tablespoon of fat from the skillet. Lower the heat to medium-low, add the butter and the crushed garlic, and cook, stirring constantly, just until fragrant and barely golden, about 1 minute. Don't let the garlic brown or it will turn bitter.
1 min
- 12 cloves garlic
- 3 tbsp unsalted butter
- Step 6
Pour in the milk, add the red pepper flakes and the remaining 1/4 teaspoon salt, and stir, scraping up the browned bits. Bring to a bare simmer.
2 min
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 1/4 tsp red pepper flakes or ground cayenne
- Step 7
Return the chicken to the skillet skin side up, along with any juices. Simmer gently, uncovered, spooning sauce over the meat now and then, until the chicken is cooked through (165°F at the thickest part) and the sauce has thickened slightly, 8 to 10 minutes. Keep the heat low so the milk doesn't boil hard.
10 min, hands-off
- 3 lb bone-in, skin-on chicken thighs and drumsticks
- Step 8
Taste the sauce and add salt if needed. Scatter with cilantro and serve straight from the skillet, with plenty of bread for mopping up the garlic sauce.
2 min
- the rest of the salt
- 2 tbsp fresh cilantro or flat-leaf parsley
- 1 piece crusty bread or Georgian shoti, for serving
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026