November 2009 Archives

Chicken with 40 Cloves of Garlic (from Cooks Illustrated)

Serves 3 to 4

CI note: Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.

Ingredients

       Table salt
1     whole chicken (3½ to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks) and trimmed of excess fat.
       Ground black pepper
3     large heads garlic (about 8 ounces), outer papery skins removed, cloves separated and unpeeled
2     medium shallots, peeled and quartered pole to pole
1     tablespoon olive oil
2     sprigs fresh thyme
1     sprig fresh rosemary
1     bay leaf
¾ cup     dry vermouth or dry white wine
¾ cup     low-sodium chicken broth
2     tablespoons unsalted butter

Procedures
1. Adjust oven rack to middle position and heat oven to 400 degrees. Dissolve ¼-cup salt in 2 quarts cold tap water in large container or bowl; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.

2. Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9-inch pie plate; cover tightly with foil and roast until softened and beginning to brown, about 30 minutes, shaking pan once to toss contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, uncovered, until browned and fully tender, 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450 degrees.

3. Using kitchen twine, tie together thyme, rosemary, and bay; set aside. Heat remaining 1-teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until beginning to smoke; swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown until golden on second side, about 4 minutes longer. Transfer chicken to large plate and discard fat; off heat, add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits. Set skillet over medium heat, add garlic/shallot mixture to pan, then return chicken, skin-side up, to pan, nestling pieces on top of and between garlic cloves.

4. Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 degrees, 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin, 3 to 5 minutes. Using potholders or oven mitts, remove skillet from oven and transfer chicken to serving dish. Remove 10 to 12 garlic cloves to mesh sieve and reserve; using slotted spoon, scatter remaining garlic cloves and shallots around chicken and discard herbs. With rubber spatula push reserved garlic cloves through sieve and into bowl; discard skins. Add garlic paste to skillet. Bring liquid to simmer over medium-high heat, whisking occasionally to incorporate garlic; adjust seasoning with salt and pepper to taste. Whisk in butter; pour sauce into sauceboat and serve.

Chicken with Rosemary of Naples

Ingredients

1 1/2 T butter (oil)
2 garlic cloves, peeled and cut in half
2 sprigs of rosemary
1 chicken quartered (or 3lbs chicken parts)
Salt and pepper
6oz dry white wine

Procedure
   Heat the oil in a frying pan with the garlic and rosemary.  When the mizture has started to sizzle, add the chicken and cook over medium heat, turning the pieces to ensure even brownness.  One can remove the garlic and rosemary at this point to make the dish more subtlety flavored, or leave them in for a more direct flavor.  Add the salt and pepper and wine, and simmer for 30 min, until the chicken is very tender.  Serve very hot.
(From Mediterranean Cookery, author unknown)

Chicken with Tomatoes and Honey
Ingredients

1 Chicken quartered (or 3lbs parts)
1 T oil
Salt and Pepper to taste
1 Yellow Onion, grated (maybe 2 if they are small)
2 garlic cloves, crushed and minced
2 t cinnamon
1/2 t powdered ginger
3 lbs Tomatoes, skinned and cut into large pieces (I usually use one large--28Oz can and call it good enough)
2 T honey (preferably not clover)

Procedures

   Heat a large pot over medium, add the oil to coat.  Put in the chicken pieces, onion, salt, garlic, spices and tomatoes.  Bring to a simmer and cook gently, stirring and turning the chicken.  After about 30 min, add pepper to taste and continue cooking until the meat is starting to pull off the bone, about 1 hour in total.
   Remove the chicken from the pot and increase the heat, bringing the sauce to a full simmer.  Reduce the sauce, stirring frequently, until the tomatoes begin to caramelize, usually after the volume has been reduced by about 1/2.
   Stir in the honey and return the chicken to the sauce to heat thoroughly.  Serve

(Taken from, with slight modifications, Mediterranean Cookery , author unknown)