The best way to save money on chicken is buying a whole chicken rather than just breasts or thighs. For around $4 to $5 dollars you can have the whole thing versus paying $4 dollars per pound. It makes a big difference on the grocery bill!
Even though cooking a whole chicken takes a little longer, this recipe makes enough for leftovers. The prep time is pretty quick and you can just threw it in the oven and wait for your whole house to smell delicious. What makes this chicken so good? All the garlic and the sauce. The meat stays juicy and tender.
Garlic Chicken with Couscous
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ingredients (Serves 4)
- 1 whole chicken, cut into 8 pieces
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 6 garlic cloves, smashed
- 2 teaspoons dried thyme
- 1 cup White Wine (I used Sauvignon Blanc)
- 1 cup Low Sodium Chicken Broth
- 1/3 cup all purpose flour
- 1 cup couscous, cooked according to package directions
- Salt/Pepper
Instructions
In a dutch oven heat olive oil over medium heat. Season chicken and place skins side down until the chicken is golden brown. About 4-5 minutes.
Add onion, garlic, thyme to the browned chicken.
In a small bowl whisk together wine, flour and chicken broth until smooth. Pour over chicken.
Cover and cook at 350 until chicken is cooked through, around 40-45 minutes.
Serve chicken over couscous and top with remaining sauce.
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