Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, October 29, 2012

Garlic Chicken

When I came across this garlic chicken recipe lately I was skeptical but thankfully gave it a try, it’s amazingly rich and not at all too garlicky.  Start by seasoning your cut up whole chicken or boneless thighs with salt and pepper and brown both sides in a medium hot pan for about fifteen minutes.  In the meantime peel two heads of garlic…that’s right….two heads.  After removing the chicken from the pan brown the whole coves for about six minutes, add a half cup of dry white wine or vermouth and let reduce by half, then add a cup of chicken stock.  You could use a potato masher to break up the softened cloves but I found it easiest to pour the garlic mixture in a bowl and use my stick blender.  Once pureed add to a roasting pan with the browned chicken and bake for twenty to thirty minutes. 

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