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03 February 2006 @ 05:27 pm
Kitarra's 40 Cloves of Chicken recipe  
Chicken with forty cloves
My way! (i.e. kitarra's way)

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
3 tablespoons good olive oil
3 tablespoons Cognac
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour

Peel the garlic and set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs so as not to pierce the skin. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Drain all except 2 tablespoons of the fat from the pot and discard. Add all of the Cognac and the wine return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over low heat for about 30-45 minutes, until all the chicken is done and very tender.

Remove the chicken to a platter and cover with aluminum foil to keep warm. Mash liquid with a potatoes masher until all the garlic dissolves. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat and boil for 3 minutes. Taste the sauce to adjust seasoning; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot with rice or a crusty loaf to mop up the sauce.
(Deleted comment)
cianconnellcianconnell on February 6th, 2006 09:54 am (UTC)
Oh, I meant to tell you that I printed this. It sounds fantastic. I'm a garlic junkie, and now that the husband is 1000 miles away, there's nothing stopping me!