Grilled Chicken Chops with Garlic Puree

Name: Grilled Chicken Chops with Garlic Puree
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, divided; 680 grams chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher); 473 milliliters chicken stock, plus 2 tablespoons, divided; 1 bunch chives; 59 milliliters roasted garlic paste; 59 milliliters heavy cream; 1 lemon, juiced; 2 Tbsps olive oil, divided; 1 small onion, diced; 1 potato, finely diced; 4 servings Salt and freshly cracked black pepper; 4 servings Splash white wine

You can never have too many main course recipes, so give Grilled Chicken Chops with Garlic Puree a try. Watching your figure? This gluten free recipe has 761 calories, 38g of protein, and 45g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have potato, heavy cream, olive oil, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Watch how to make this recipe.

Preheat the grill to high. Preheat the oven to 350 degrees F.

Equipment you will use

Grill

Oven

In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onions and cook for 1 to 2 minutes until fragrant.

Ingredients you will need

Onion

Add the roasted garlic paste and potato.

Ingredients you will need

Roasted Garlic

Potato

Mix well. Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock. Bring to a simmer. Cook until potato is tender, about 8 to 10 minutes.

Ingredients you will need

Chicken Stock