25 July 2005

tonight's dinner.....

chicken with 40 cloves of garlic
40 cloves of garlic
12 chicken thighs
kosher salt
freshly ground black pepper
1 T unsalted butter
2 T olive oil
2 c dry white wine
1 T fresh thyme leaves
4 T all-purpose flour
4 T heavy cream

dry the chicken with paper towels. season liberally with salt and pepper on both sides. heat the butter and 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 or a spatula; you don't want to pierce the skin with a fork. 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. add 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 the lowest heat for about 30 minutes, until all the chicken is done.

remove the chicken to a platter and cover with aluminum foil to keep warm. 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, add the cream, and boil for 3 minutes. add salt and pepper, to taste. pour the sauce and the garlic over the chicken and serve hot.

i'm serving it with orzo with mushrooms and garlic.

8 oz sliced mushrooms
2 T olive oil
1 T chopped fresh thyme
2 cloves garlic, minced
salt and pepper
1 lb orzo

saute mushrooms in olive oil in 4-5 qt. pot over med-high heat. when they're about half done, add the garlic, thyme, salt and pepper. stir through, and cook 3 mins more. remove from pan and set aside. add 3-4 qt of water, turn heat to high, and bring water to a boil. when water is boiling rapidly, add 2 T salt and the package of orzo. cook 9-10 minutes, drain and return to the pot. add mushroom mixture and 2 T olive oil, and taste for seasoning. if necessary, add additional salt and pepper. stir till heated through and well combined.

it was the bomb, yo! and the price per serving is about $2 if you can get the chicken thighs on sale. i highly recommend. :)

1 comment:

Steve said...

mmmmm garlic...

Have you ever tried a relatively thin crusted cheese pizza with roasted whole cloves of garlic and shredded strips of chicken as a topping?