Tuesday, August 25, 2009

40 Clove Garlic Chicken


Doesn't that look amazing. 40 clove garlic chicken tends to be one of our staple chicken dishes. We went to Charleston for the weekend and on Sunday when we got back, I was not really feeling the grocery store and Chris was feeling it even less. So he decided to put a meal list together for the week that would require no trips to the grocery store.

This one really is tasty, and as long as I have chicken, I always have all the ingredients. I use the William and Sonoma recipe but I know there are several others that are very similar out there. Garlic (lots), rosemary and thyme (always in the herb garden), white wine, chicken stock and butter; I mean every well stocked kitchen should have these. The sauce you make at the end to go over the chicken (and mashed potatoes if you are me) is sooooo good. I made a few minor changes this time and probably could have ate the sauce by the glass.

I started by browning the chicken in garlic infused olive oil. I picked this and a few other delicious olive oils up at the Olive Oil Shop in Charleston. The second change I made was accidental and I suspected it the night before when Chris laid out the two bags of chicken but one of the bags had two quarters in it- they were duck and not chicken. So I am sure all that lovely duck fat made for some complexity. The third change was I let the sauce simmer alot longer probably another ten minutes on low. This was more so that Chris would be home when it was hot than actually on purpose.

As an aside I did actually stop by the grocery store Monday after work. At a minimum we were in need of milk and cat litter. Needless to say I walked out spending $30 but overall that's not too bad.

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