Saturday, March 26, 2011

Chicken with 40 Cloves of Garlic

I know it sounds crazy - 40 cloves of garlic - but this is a classic French recipe that is easy and oh so delicious.  The garlic tastes creamy and sweet and you would never believe how much garlic is in the sauce.  I used 3 heads of garlic which wasn't quite 40 cloves but this recipe made enough for 4 servings.  I served this chicken with creamy mashed potatoes spiced with some fresh nutmeg and a mash of carrots and turnip.

I used boneless chicken thighs because they cook up quickly and I like dark meat but traditionally I believe, a whole chicken cut into parts is used.  If you use chicken breasts or bone-in pieces, it will take longer to cook through.

Start by heating a couple of Tbsp of olive oil and a couple of Tbsp of butter in a heavy Dutch oven.  Brown the chicken pieces.

 Brown chicken in batches if necessary.  Once the chicken in all browned, add the cloves of  garlic and cook over low heat until browned (but not burned).

Once the garlic browns, add  2 cups of wine and 2 Tbsp of brandy and deglaze the pan.  Stir, scraping up all the lovely brown bits and bring the liquid to a boil.  Then turn down to a low simmer and add the chicken back to pot.

Put on the lid and let it simmer for 10 to 15 minutes.  If you are using chicken breasts, I would simmer it for at least 30 minutes.  Once the chicken is cooked through, prepare your thickening mixture.  In a small bowl, stir together a couple of Tbsp of flour with a Tbsp of brandy and 2 or 3 Tbsp of cream.  Make sure this mixture is smooth.  Remove the chicken from the pot and stir the cream mixture in until hot, bubbly and thick.

Add the chicken back to the pot and heat through.  Serve with mashed potatoes so you really enjoy this lovely cream sauce.

Yesterday was my mother's birthday so we are enjoying the lovely flowers she received as a gift......

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