French chefs have a fetish about not browning garlic, but those of us who have ignored this mandate, whether intentionally or by accident, know that browned garlic takes on a lovely, slightly bitter quality that is quite appealing.
Chicken with Browned Garlic Sauce
1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 11/2 lbs (450-675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring frequently, until the garlic is dark brown, about 10 minutes. Be careful not to cook the garlic until it begins to turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is fairly thick, about 10 minutes. Add the chicken thighs and cook covered, stirring occasionally, until the chicken is cooked, about 15 minutes. Garnish with the parsley and serve immediately. Serves 4 to 6.
