Chicken & 40 Cloves of Garlic
Chicken and 40 Cloves of Garlic
First things first, familiarize yourself with James Beard's recipe as well as Ina Garten's version.
Ingredients:
Preheat oven to 375 degrees.
Season the chicken with salt & pepper. Heat olive oil over medium high heat. Brown the chicken pieces (starting skin side down) about 3 - 5 minutes per piece, removing each batch to a plate as finished.
In a heavy dutch oven (or roasting pan) layer sliced onions and celery on bottom, then sprinkle with tarragon. Lay chicken pieces over onions and celery. Pour vermouth and wine over chicken, then sprinkle with thyme, parsley, and marjoram. Tuck garlic cloves in and around the chicken.
Place lid on dutch oven, or cover roasting pan very tightly with aluminum foil to create an air-tight seal.
Bake at 375 degrees for about 1 1/2 hours.
Remove chicken to a platter and cover to keep warm. Place pan back on stove over medium heat. Remove about 1/2 cup of the pan juices to a bowl and whisk in flour. Return this mixture to the pan, and whisk to combine. Raise heat to medium-high, continue whisking and add the cream. Allow to boil softly for about 3 minutes until the sauce has thickened. Add salt & pepper to taste.
Serve the sauce over the chicken and the roasted garlic spread on warm French bread.
And since this is a repeat for my friend's list, here:
Camerones Enchipotlados (Also excellent: Sear cubed pork loin and then simmer in the chipotle sauce until tender.)
*cough*
Cheesecake. I can't help it if some people can't make it...this, however, is the recipe, although I believe in recent years I've returned to 1/2 cup of almonds instead of the macadamia nuts in the crust.
First things first, familiarize yourself with James Beard's recipe as well as Ina Garten's version.
Ingredients:
- 3 heads of garlic, or about 40 cloves
- 2 - 3 tbl olive oil
- 8 pieces of skin-on, bone-in chicken (I prefer to use dark meat quarters)
- 4 - 6 ribs of celery
- 2 medium onions, sliced
- dried or fresh: tarragon, marjoram, parsley
- fresh thyme
- salt
- pepper
- 1/2 cup of dry vermouth
- 1 cup dry white wine
- 2 tbl all-purpose flour
- 2 tbl heavy cream
Preheat oven to 375 degrees.
Season the chicken with salt & pepper. Heat olive oil over medium high heat. Brown the chicken pieces (starting skin side down) about 3 - 5 minutes per piece, removing each batch to a plate as finished.
In a heavy dutch oven (or roasting pan) layer sliced onions and celery on bottom, then sprinkle with tarragon. Lay chicken pieces over onions and celery. Pour vermouth and wine over chicken, then sprinkle with thyme, parsley, and marjoram. Tuck garlic cloves in and around the chicken.
Place lid on dutch oven, or cover roasting pan very tightly with aluminum foil to create an air-tight seal.
Bake at 375 degrees for about 1 1/2 hours.
Remove chicken to a platter and cover to keep warm. Place pan back on stove over medium heat. Remove about 1/2 cup of the pan juices to a bowl and whisk in flour. Return this mixture to the pan, and whisk to combine. Raise heat to medium-high, continue whisking and add the cream. Allow to boil softly for about 3 minutes until the sauce has thickened. Add salt & pepper to taste.
Serve the sauce over the chicken and the roasted garlic spread on warm French bread.
And since this is a repeat for my friend's list, here:
Camerones Enchipotlados (Also excellent: Sear cubed pork loin and then simmer in the chipotle sauce until tender.)
*cough*
Cheesecake. I can't help it if some people can't make it...this, however, is the recipe, although I believe in recent years I've returned to 1/2 cup of almonds instead of the macadamia nuts in the crust.