Chicken Stew With Softened Garlic



  1. Put the oil in a skillet over medium-high heat.
  2. When hot, add the chicken, skin side down.
  3. Sprinkle with salt and pepper and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until the pieces release easily from the pan, 5 to 10 minutes.
  4. Turn and rotate them every few minutes to brown them evenly.
  5. As the chicken pieces brown, after another 5 to 10 minutes, remove them from the pan and spoon out all but 2 tablespoons of the fat.
  6. Add the garlic and cinnamon, sprinkle with more salt and pepper, and pour 1/2 cup of the liquid over all.
  7. Bring to a boil, then adjust the heat so the mixture bubbles but steadily.
  8. Cover and cook for 30 minutes, then check and add the remaining liquid if the pan looks dry.
  9. Cover and cook until the chicken and garlic are very tender, another 25 to 35 minutes.
  10. Transfer the chicken, garlic, and pan drippings to a deep platter and serve, spreading the softened garlic cloves on bread slices.