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Chicken with Black Garlic

Sun 15 Oct 2017 02:11:27 PDT


  • Chicken breasts, boneless 1/2 lb.
  • Black garlic, mashed 4-5 cloves
  • Fresh oregano, basil, thyme, chopped 2 tbsp
  • White wine or dry vermouth 1/2 c
  • Chicken stock >=1/2 c
  • Corn starch 1-2 tsp
  • Unsalted butter 1 tbsp
  • Olive oil 1 tbsp
  • Salt, pepper ad lib.
  • Maple syrup 1/3 c
  • Corn starch 1 tbsp
  • Salt, pepper ad lib.
  1. Mix merinade in bowl. Should be medium viscosity.
  2. Merinate chicken for 30 min or more.
  3. Chicken can be deep-fried, or sauted in cast-iron skillet to get a good sear.
  4. While chicken is cooking, using butter and oil over medium heat, saute mashed black garlic for a couple of minutes, add corn starch and saute, stirring until smooth.
  5. Put wine and stock into pan, stir until smooth. Mixture should thicken as desired for sauce. Season with salt, pepper.
  6. Add herbs, mix in well, lower heat to simmer.
  7. When chicken is ready, may put in sauce to keep warm, or could be served immediately.
  8. (Optional) If chicken was cooked in skillet, deglaze with wine or stock and add to sauce.
  9. Serve immediately.
Categories: fowl

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)