*UPDATED on 1/6/2014*
I have been in this blog business now for 4 years. I look back at some of my earlier posts and just completely shake my head. Even more embarrassing when someone pins one of my awful pictures on Pinterest for the world to see (although never let poor photography stop you from pinning a photo!). Look at my original picture for this Electric Skillet Garlic Chicken:
Wow. That’s bad! As part of my goals for this blog in 2014, and it’s heading back and updating some of my earlier posts that really need a good updating. In the early days of my blog I wrote several posts on using an electric skillet as it was among my popular searches in the first year. Somewhere I got away from that, but I am heading back to my roots today. My original recipe looked like this:
1 large or 2 medium sized boneless skinless chicken breasts
1/2 stick butter
1 tablespoon canola oil
3 cloves garlic, minced
freshly ground black pepper
Nothing really to get excited about. I decided to update the recipe, adding more garlic. I want no one to mistake that this is GARLIC chicken. The recipe still has the 3 cloves of garlic, but now I am putting garlic powder on the chicken at the start as well as de-glazing with vegetable stock with several cloves of black garlic. Black garlic is fermented garlic that has a sweet molasses like flavor. I got a sample of some from Frieda’s Produce. If you can’t find it you can substitute with roasted garlic by just wrapping some garlic in foil, roasting it in a 350 degree oven until soft. It’s all about bringing out the sweetness in the garlic which both roasted and Black garlic will accomplish.
Browning Chicken – Stainless Steel vs. Non-Stick Electric Skillets
I own a Rival Stainless Steel Electric Skillet. It is NOT non-stick. I like this because I want brown bites to get stuck on the bottom of the pan. I will de-glaze with stock to get those brown bites off adding flavor to the final dish. If you have non-stick you can still do this recipe just fine, you just won’t have as many brown bites to remove, you will also need to be careful not to stretch the non-stick surface.
Look at all that brown goodness on the bottom of my skillet.
Before I free it up, I like to do a quick wipe down with a paper towel or napkin to get rid of excess oil.
- 1½ pounds boneless skinless chicken breasts or thighs
- 1-2 tablespoons neutral tasting cooking oil (canola, vegetable, grapeseed)
- 3 cloves garlic, minced
- 4 cloves Black or roasted garlic, smashed
- 1 cup vegetable or chicken broth or stock
- freshly ground black pepper
- kosher salt
- garlic powder
- Cut the chicken into bite sized pieces. I like using kitchen shears. Season liberally with kosher salt, black pepper, and garlic powder. Set your electric skillet to a medium high heat. Add enough oil to coat the bottom of the skillet. Add the chicken once the oil is hot. Cook for 10 to 15 mintues until the chicken is cooked through, flipping a few times to evenly brown the chicken. Remove the chicken with a slotted spoon.
- Use a paper towel to remove any excess oil. Add the minced garlic. Cook for just 30 seconds until fragrant. Then add the vegetable or chicken broth. Scrap the bottom of the skillet to get anything stuck off the bottom. Add the black garlic or roasted garlic in. Stir to combine.
- Add the chicken back in and cook until the liquid has thicken into more of a sauce. Cover and set to low until ready to serve.