Friday, March 28, 2008

Whoa Mamma

My husband secured the honor of favorite birthday gift with a red dutch oven. :::swoon::: I have been wanting one of these buggers for a while now. I've found myself watching Barefoot Contessa frustratedly because I can't properly reproduce some of her most amazing recipes. Not anymore, suckas! I am going to attempt her famous 40 Clove Garlic Chicken this weekend. I'm really close to being off of meat, but I'm going to try this with organic chicken and see how I feel about it. I love cooking. I just need more time (and a husband who actually enjoys eating at home).

Here is the recipe and link if anyone is interested:

Chicken with 40 Cloves of Garlic

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

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

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 2 tablespoons 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 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 remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

I'm nerve.


Obsessive Foodie or Food Addict....You Decide said...

ooh, what brand of dutch oven is that??? I really like that one! These dutch ovens are worth their weight in gold. I am looking for another one so I have 2.

I know what you mean about meat....I have gone meat free in my 20's and now that I am approaching 40's it is disgusting me again. I have made her chicken and croutons which was to die for. I haven't tried the 40 clove yet.

Susan said...

YUM! That is a DELICIOUS dutch oven. I'm jealous!! I find myself very frustrated when watching FN for the same exact reason. (Roger, are you reading this?? HINT HINT our anniversary is coming up!!! It's a gift for the whole family!)

Just wondering if there's a reason you're "off of meat?" Have you always wanted to be a veggie, are you morally opposed to the industry, just no reason at all really? I'm always curious when I hear about my friends turning vegetarian...:-)

Obsessive Foodie or Food Addict....You Decide said...

Make sure you have a baguette also....that garlic is going to carmelize and soften and you are going to want to spread it like peanut butter on some crusty bread. Save any leftover garlic you have also and toss it into pasta or just eat on bread. Roasted Garlic is da'bomb.

Dave said...

I am sorry that I'm not Jeffrey Garten.

Jason Pauli said...

Boy Scouts work culinary miracles with these things. Except they use black, cast iron ones.

And lots and lots of charcoal.

so NOT cool said...

I have been eyeing these for a while too ... trying to decide if I want to splurge on Le Creuset (sp?) or another brand. I have a lovely cast iron skillet though, over 100 years old, that belonged to my great-grandmother.

I should post about it sometime.

Enjoy your dutch oven!!

Anonymous said...

thats a really cool piece - didn't realize you got that!

i'm excited for the chicken.

who is jeffery gartan?

j*amy said...

whoaaa i'm sorry but i can't get over 40 CLOVES OF GARLIC! thats crazy. don't get me wrong, i love garlic, and i bet it's amazing [considering my fav dish at TGIF is bruschetta chicken which has huge chunks of garlic]...

anyway, exciting! hope it turns out great!!

Obsessive Foodie or Food Addict....You Decide said...

I posted the recipe @

Obsessive Foodie or Food Addict....You Decide said...

okay, you post pics of a NEW dutch brag about making 40 clove garlic chicken....Monday rolls around and there are NO pics???? you are truly evil....*hmpf*