Don't let the 10 cloves of garlic scare you away. They roast to a lightly sweet and roasted flavor after cooking so don't worry about blending them in a sauce, just maybe chop them up into quarters before adding to the chicken to save you a step. I used fresh herbs (double the amount if you use fresh herbs) instead of dried, but for those of you that might think the dish is bland, try adding half a jalapeno pepper (chopped) when adding the garlic. I didn't skimp on the black pepper either, probably used more like 1/2 tsp. As for the sauce as it's simmering, just add more cornstarch/broth blend to give you as much sauce as you want until you're satisfied with the amount.
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Don't let the 10 cloves of garlic scare you away. They roast to a lightly sweet and roasted...