Dinner; Chicken In Forty Cloves

The house smells wonderful. With the holidays upon us I'm in a food mood. I've posted two, now it's your turn.

Instead of the pictures depiction of greens I went with asparagus steamed in white wine vinegar and butter.

Simple, and quick. Cut a fresh chicken into its individual pieces, discard the back and ribs or save for stock. Dry the chicken with paper towels.

In a large dutch oven heat two tablespoons of olive oil and two tablespoons of butter. Season your chicken (I used simple  mixture of salt, pepper, and Cajun seasoning) and place skin down and brown. Rotate in batches. Set aside.

Take forty cloves of garlic, large suckers if you can find them, and brown in this same oil. Return the chicken on top of the garlic. Add one half cup of quality stock and one half cup of wine...slightly more if needed. Bring to a quick boil then reduce heat and allow to simmer until the chicken until juices run clear.

Serve over rice or diced potatoes.

It's slap 'ya mama good.

For a detailed recipe (which isn't much more than I just gave you) hop over to this nice food blog written by a husband and wife team...click here. 

h/t, The Butcher and Baker.

Stephen