Thursday, December 6, 2007

Thursday Night Chicken

Groom made a comment tonight.
“Have you noticed that you drink wine from France and I drink Scotch from Scotland. You’re cooking a French recipe with Italian olive oil in a Moroccan tagine and we’re watching a BBC TV series. Ain’t life grand?”
He’s right.
And what a meal it was.

Chicken with 40 Cloves of Garlic, Give or Take

4 chicken thighs with skin on, seasoned with salt and coarsely ground black pepper
1 tbsp butter
2 tbsp extra virgin olive oil
20 cloves of garlic, good sized, peeled and cut in half to get 40 pieces
½ cup chicken stock
½ cup dry white wine (Vermouth)

Heat heavy saute pan and add butter and olive oil. When hot, but not smoking, add chicken thighs, skin side down.

Cook about five minutes til golden brown on one side.

Turn over and cook about five minutes more.
Watch the heat so the chicken browns evenly.
Add the garlic cloves and put the chicken on top of it.

Cook til garlic is golden brown about 10 minutes. Add the chicken stock and dry white wine

and cover.

Cook 15 minutes. Remove top and check the chicken to be sure juices run clear. Let sauce cook down a bit.

Serve with rice or mashed potatoes and a salad of fresh Arugula and a champagne/tarragon vinaigrette.
Serves 2-3 depending on the hunger factor!



Katiebdot said...

YUM! Can you make that this Thursday night, Momma??? Also, I might be coming by to raid your fridge for leftovers. ;)

cook eat FRET said...

i need a tangine

you've been busy cooking! this looks and sounds absolutely marvelous. i saw one of these at viking. i think i might have to indulge and then make this...

Mary Coleman said... know you can come to Momma any time for leftovers!!!
I'll make this for you anytime, babychild!

Claudia - this is so easy. I had lusted and coveted a friend's tagine for years. This was purchased the same time as the Beast slow cooker. You can adapt any recipe to it. Indulge yourself!

cook eat FRET said...

i constantly am indulging myself, mary...

therein lies the problem

Mary Coleman said...

Oh indulgence is the way to go!!!