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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"When you roast a chicken perfectly, there's nothing more delicious." -Marco Pierre White

The refrigerator light goes on...

Many of my recipes call for garlic to be sautéed gently, not browned. The flavor of browned garlic is slightly bitter, and for some recipes that's not what you want, but for this one the browning adds a great flavor, especially when combined with the small amount of ham and the smoked paprika. All of this comes together to make a great sauce.

A good solid Pyrex casserole dish is perfect for this recipe. Searing the chicken skin side down for the ten minutes and then broiling after turning the chicken over makes for a great crispy skin and rich succulent dish.

 
 

Oven Roasted Chicken with Garlic and Ham



Servings: 2 | Serving size: 1 thigh with sauce

Cooking time: 30 minutes

This recipe can easily be multiplied, makes great leftovers hot or cold, and keeps well for about 24 to 48 hours in the refrigerator.

Serve with Herbed Zucchini or Spinach and Garlic | Low Sodium Version or Green Beans with Red Onion AND Mashed Yams or Fondant Potatoes or Baked Sweet Potato or Roasted Potatoes.

1 tsp. olive oil
2 chicken thighs (bone in, skin on: about 6 ounces each)
3 cloves garlic (thinly sliced)
1 ounce jamón, prosciutto or good quality ham (very small dice)
2 Tbsp. sherry or white wine
2 Tbsp. chicken stock
1/8 tsp. salt
1/2 tsp. smoked paprika
to taste fresh ground black pepper

Braised Chicken with Garlic and Ham recipe from Dr. Gourmet

Place a casserole dish in the oven and preheat to 375°F.

When the oven is hot, add the olive oil to the casserole and swirl to coat the bottom of the pan.

Add the chicken thighs skin side down.

Roast for 10 minutes.

Add the garlic and ham to the pan.

Roast for 5 minutes.

Turn the chicken thighs over and add the sherry, chicken stock, salt, and paprika to the pan. Stir gently and return the pan to the oven.

Set the oven to broil and cook for 3 to 5 minutes until the chicken is brown.

Remove the pan from the oven and place the chicken on the serving plates.

Whisk the sauce in the bottom of the pan and serve on top of the chicken.

Nutrition Facts

Serving size = 1 chicken thigh with sauce

Servings = 4

.

Amount Per Serving

Calories 354 Calories from Fat 243
  % Daily Value
Total Fat 27g 42%
    Saturated Fat 7g 35%
    Monounsaturated Fat 11g
    Trans Fat 0g
Cholesterol 144mg 48%
Sodium 389mg 16%
Total Carbohydrates 2g 1%
    Dietary Fiber 0g 0%
    Sugars 0g
Protein 25g
Vitamin A 8% Vitamin C 2%
Calcium 2% Iron 6%
Vitamin K 5mcg Potassium 322mg