Black Garlic Kitchen

Black Garlic Chicken in Pinot Noir

Chicken thighs braised in Pinot Noir red wine enriched with Black Garlic, mushrooms and onions.

black garlic chicken in pinot noir

Prep: 30 mins | Cook: 45 mins | Serves: 4

Ingredients 

  • 2 tbsp Black Garlic Paste
  • 8 chicken thighs – skinned and boned
  • 8 slices Parma ham
  • 2 tbsp olive oil
  • 200g frozen pearl onions or 14 peeled and halved baby onions
  • 1 clove white garlic – crushed
  • 4 cloves Black Garlic – finely sliced
  • 250g mushrooms – sliced
  • 1 tbsp plain flour
  • 300ml Pinot Noir or red wine
  • 300ml chicken stock
  • 1 tbsp Worcestershire sauce
  • 2 tsp caster sugar  
  • 1 bay leaf 
  • Salt and freshly ground black pepper
 
Garnish

  • 1 tbsp chopped fresh parsley

Method

  • Smear a little Black Garlic Paste onto each chicken thigh. Season with freshly ground black pepper. Wrap a slice of Parma ham around each chicken thigh.
  • Heat the oil in a large, deep, non-stick frying pan. Fry the chicken thighs for 10 minutes, turning once, until brown. Set aside on a plate.
  • Add the pearl or baby onions, crushed white garlic and sliced Black Garlic cloves to the frying pan. Fry gently for 5 minutes. Stir in the sliced mushrooms and flour. Cook for 1 minute, stirring continuously.
  • Return the chicken thighs to the frying pan. Add the wine, chicken stock, Worcestershire sauce, remaining Black Garlic Paste, sugar and bay leaf. Bring to the boil then reduce the heat, cover and simmer for 45 minutes until the chicken thighs are cooked and tender.
  • Remove the bay leaf. Season to taste with salt and freshly ground black pepper.

To Serve: garnish with chopped fresh parsley. Serve with BGK’s Black Garlic Potatoes Dauphinoise and vegetables.

Top Tip: to peel the baby onions more easily soak them in boiling water for 5 minutes before peeling. Be careful not to over salt the dish as the Parma ham is already salty. 

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