Wednesday, June 17, 2009

Revisited Garlic with Chicken

Second time around, still a great dish. I actually let my chicken pieces brown, which is a miracle in itself. I always play with food and flip it too soon and whatnot.
Anyway, some modifications this time around. Here's what went on:

- 1 5 lb chicken, cut into 6 pieces (leg+thigh, breast, wings. i got lazy before i separated the leg+thighs)
- 70ish cloves garlic (the rest of the container), little end sliced off and slightly smushed with the broadside of a knife
- ~1/4 cup olive oil
- dry white wine (i'd say about 1.5 cups or so)
- sprigs thyme

1. Preheat oven to 325F. Heat the olive oil in a good sized pan to medium-med high. I use the wok. Its lovely.
2. Salt and pepper the chicken decently well. Blot dry with papertowels. Brown pieces in olive oil, do not crowd pan. In the wok, 1 at a time is best. Put the browned pieces in a large casserole.
3. After the chicken's browned, turn heat slightly down and add in the garlic. Toss occasionally until golden. Drain off some oil, then put the rest and the garlic into the casserole.
4. Deglaze the wok with the white wine. I used a South African sauvignon blanc. It was rather flat for drinking, but worked alright. Add that to the casserole. If the chicken is less than half covered, pour in a bit more wine. Cover with foil. Bake until done, about an hour-hour and a half.
5. Let set for a bit, then enjoy! :D If you're feeling ambitious, you can return the liquid to the wok and reduce by half. But I was hungry. :D

Made this with the previous potatoes, and some frozen broccoli/cauliflower blend tossed with olive oil and salt and pepper that was baked. That got a bit overdone, but I liked it enough to finish it.

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