Spicy Garlic Chicken Thighs

If you can't tell by now, I really love garlic.  Also, it's one of the few spices I am allowed to cook with while on the first phase of the Atkins diet.  I used a cast iron skillet which is perfect for flavorful dishes.  I was getting sick of chicken breast then remembered that all kinds of chicken are fair game for this diet, so I chose to use chicken thighs, because they are  much more juicy than chicken breast.  I actually prefer darker meat over lighter meat so the chicken thighs worked out perfectly in this recipe!  For the chicken broth, packaged broth is fine, but I used water and added two chicken bullion cubes.

If you want to make more than four chicken thighs you can add more, you will just have to increase the amount of chicken broth and heavy whipping cream you add into the skillet as you go.  It won't be too difficult to eyeball it I promise!! 

Ingredients:

4  thawed chicken thighs

1 1/2 cup chicken broth

3/4 cup heavy whipping cream

1 tablespoon parsley

4 garlic cloves sliced down the middle

2 tablespoons of vegetable oil

1 tablespoon granulated garlic

1 tablespoon red pepper seasoning

1 pinch of salt

Directions:

1. Pour the vegetable oil into a medium/large cast iron skillet and turn the flame on low.  Add the garlic cloves to the oil and let simmer for about 5 minutes. 

2. Heat the chicken broth in a pan (or microwave for about 1 minute). Add 1 cup of it into the skillet, but do so carefully because sometimes the oil can be very hot and the reaction of the water with the hot oil could cause the hot oil to splash/steam alot. Set the other half cup aside. 

3. Once you have your mixture of broth and the garlic oil bubbling you can add your chicken thighs, place them face down and make sure there is a little space between each one.  Sprinkle the granulated garlic, red pepper, parsley, and salt evenly on top of all 4 chicken thighs.  

4. The chicken should cook in the broth for about 5-10 minutes while it's still at a strong boil.  After 5 minutes you can start adding in the heavy whipping cream.  This makes the broth a little bit thicker/creamy, and the chicken juicier.  I think it increases the overall flavor as well.  

5. Cover the chicken and turn the heat to medium.  Let the thighs cook for about 10 minutes.  

6. While the chicken was covered some of the broth should have been absorbed and evaporated.  You can add more chicken broth (1/2 cup set aside) as well as more cream if you notice the broth starting to become shallow.  If the broth evaporates too much the chicken/remaining broth could burn.

7. Once you have added any cream or chicken broth that was needed, turn the heat down to low.  Place the lid back on the skillet and let it simmer for 10-15 more minutes.

8. Once the chicken isn't pink on the insides anymore it will be ready to come off the flame and serve!