Autumn

Autumn

Saturday, November 17, 2012

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

9 comments:

  1. Ex-wife has a recipe using Worcestershire sauce, sour cream and many garlics as a base in which to coat, apply flour and fry chicken.
    OMG!
    To die for, I'm telling ya!

    Garlic is the key to almost everything.
    gfa

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    Replies
    1. I really like to give her recipe a try...post it...please. How's the weather in the desert. Thanks, my friend.

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    2. I'll see if I can wrangle it from her (we're divorced, ya know)!
      Been 'cool' by our standards, lows low 50s, highs lower 80s - turning to upper 70s this week!
      Will advise if available.
      gfa

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    3. Sorry, didn't know you guys were divorced. Thanks for the attempt. Cool and windy and wet here. The high today was fifty-seven, Northeaster whistling down our backs.

      Delete
  2. My Mother used to fix that, EXCELLENT dinner! And yes we had collards with it! AND corn bread! :-)

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    Replies
    1. I would have served collards, or another green, today but it's on the menu for Thanksgiving...and, I like asparagus, kinda my weakness. Thanks, my friend.

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  3. I imagine it smells wonderful around your place.

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    Replies
    1. I bet when you daughter is in the kitchen your home gives off some sweet scents too, far better than mine. Take care, my good friend.

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  4. Looks and sounds amazing Stephen. I can only imagine how wonderful your house smells while cooking this delicious dish.

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