40-Clove Garlic Chicken Recipe

In a large cast-iron or frying pan over medium-high heat, heat oil. Season chicken parts with salt and ground black pepper. Cooking in batches, add chicken to the hot oil, skin side down, and cook until seared or golden brown. Flip and brown the other side. Remove from the pan and add the second batch of chicken and cook until seared on both sides. Remove from the pan, and set aside.   

Add garlic and cook just until the garlic is lightly golden. Return chicken to the cast-iron pan, including any juices. Lower the heat. Add water and chicken-flavored liquid seasoning to the pan with the chicken and garlic. Bring to a boil then simmer, covered, until the chicken is cooked through and the garlic pieces are tender and softened. 

For crisp chicken skin, place cast iron pan in a preheated 500 degrees F (460 degrees C) oven and broil the chicken until the chicken has crisped. Alternatively, in another frying pan, transfer just enough garlic-seasoned oil to coat the bottom of the pan. Remove the chicken and fry in the oil until skins are just crisp. Return to the cast iron pan and serve.