It's been many moons since I wrote my last blog post. Why? Between extensive touring and writing my next book Cooking Outside the Lines - Musings of Extemporaneous Chef, I just didn't have that much time.
Lame excuse, I know.
I'm actually ashamed.
To be honest? I missed our comaraderie. Your comments. Your wise-ass remarks. And your recipe suggestions...
After giving myself a half-dozen dope slaps, I came to my senses and committed myself to writing weekly again (or weakly again, depending on your perspective of my prose..)
So let's open a bottle of wine or two, crush a couple of bulbs of garlic, and enjoy each other's company just like we did in the old days...
• CHICKEN WITH 40 CLOVES OF GARLIC •
It seems everyone is a little hesitant the first time they prepare this dish. 40 cloves of garlic? Isn’t that a bit much? It seems so on the surface, but you’ll be surprised at how mild the garlic becomes after an hour of cooking. Of course, for the Table for Two version we will not be using 40 cloves. But I bet you’ll increase the amount once you’ve tried this dish.
PREP: 10 Minutes
COOK: 1 Hour
2 chicken legs and 2 thighs
1 tablespoon extra virgin olive oil
1 head of garlic, separated but unpeeled
1/4 cup chopped fresh parsley
Salt and pepper to taste
1/4 teaspoon allspice (or cinnamon)
1/3 cup dry white wine or chicken broth
1. Heat the olive oil in a medium Dutch oven over medium heat. Add chicken and cook, turning, until golden brown, about 5 – 10 minutes.
2. Add garlic, parsley, salt, pepper and allspice and sauté for 1 minute. Pour the wine over and toss.
3. Bring mixture to a boil over medium-high heat. Cover, reduce heat to low and simmer, undisturbed, until chicken and garlic are tender, about 1 hour.
4. Transfer to a serving plate and serve. Squeeze the garlic cloves and spread over warm and crusty French bread.
Serve with Roasted Red Potatoes and Lemon Pepper Peas.