Thursday, August 16, 2012

Anti-Vampire Chicken with Forty Cloves of Garlic

Before we talk food, I want to thank Carole of Carole's Chatter for becoming a follower of my site!

So.....why anti-vampire? Because I just finished reading Abraham Lincoln: Vampire Hunter. Now there is a president who can swing an ax! Vampire Hunter extraordinaire.

Do you like garlic? How about chicken? Sloshing some buttery, garlicy-white wined juice over rice is just the ticket for lovers of allium sativum (fancy talk for garlic). But it won't keep vampires away. Alas, it just makes us easier to find.

Chicken with Forty Cloves of Garlic

1 3- to 4-pound chicken, cut into 8 pieces (I used thighs and legs)
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves (well….at least 37 cloves :-)Peeled
1/2 cup white wine
1/2 cup chicken stock or canned broth.

Here's what you'll do......

First, peel garlic cloves. This will take a bit of time.

Season chicken with salt and pepper. Using a deep skillet or Dutch oven, and add oil and butter. Br careful it doesn’t start smoking or burning but you will need a high heat. Place chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes.

Note: My stove top runs very hot (god, I hate it) so I had to turn the chicken earlier than recommended. Just adjust according to your stovetop.
Work in batches, if necessary, and carefully regulate heat to avoid burning your chicken.

Turn pieces and brown them on other side for an additional 5 minutes.
Reduce heat to medium. Bury garlic cloves under chicken. You want them situated under the chicken in a layer.

Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more.

As you can see, there is quite a bit of buttery garlicy juice.

Serve chicken with garlic and pan juices. This goes well over rice or roasted or sauteed potatoes.

This was a fairly easy meal to prepare. Yes, peeling the garlic cloves took a bit of time but - totally worth it!

My review of Abraham Lincoln: Vampire Hunter may be found at Novel Meals.

Bon Appetit, fellow garlic lovers!


Carole said...

this sounds fantastic. Love that garlic. Have a great week.

PS Thanks for following Carole's Chatter.

Carole said...

Fancy you mentioning me in your post! Have a great week!

Couscous & Consciousness said...

Chicken with Forty Cloves of Garlic is something that's been on my radar to make since ages ago, and somehow I'd completely forgotten about it. Thanks for the reminder that I need to give this a go - soon!!

CJ - Food Stories said...

All that garlic peeling effort looks like it paid off, quite an appetizing food dish, it looks great, got to taste great, excellent descriptions and pics…Happy Friday :-)

Cathleen said...

Haha, this is hilarious! I was wondering how to ward off vampires!!
It's funny, I was looking at this bulletin board in my local library, and saw that there was a garlic festival in 2 days. Man, they have festivals for everything :p (no vampires allowed)

Pierce said...

Hey Carole - I am enjoying perusing your site.

Sue, let me know if you make it. It's almost Spring for you and I hope you are seeing some great weather.

CJ, thank you and I hope you have a great rest of the weekend.

Cathleen - Thank you for your comment and I agree with you - festivals for everything :-)

Debra Eliotseats said...

So, how is that book? Probably better than the movie. This recipe sound delicious. (I am checking out Novel Meals now.)

drick perry said...

yes, we do like garlic and your peeled ones are perfect...
love this recipe, I know that is some good eating bird...
also, this recipe is so adaptive, add a lot more butter, capers and a couple pounds of shrimp for one nice meal...(ya know how I am, I am always on the hunt for ideas...)

Le laquet said...

I love this recipe and the fact that you don't even realise how much garlic is in it as you eat - yum!

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