I made Ina's 40 Cloves of Garlic Chicken a while back for our friends and it was really awesome. We served it with couscous and mixed frozen veggies. I did learn some good lessons:
- Season the raw chicken well.
- Make sure to REALLY brown the chicken.
- If I make it again, I will only use split breasts (bone in and skin on) and skip the dark meat. No one really wanted it and it just crowded the pan.
- I don't think it needs the extra alcohol. Next time I make it, I'll try with just white wine.
- The gravy is...incredible. Don't skip it. I thought I'd have to take out whole garlic cloves, but they literally melted away into the sauce.
Make it. It's good...and really easy.
7 comments:
Well it was about FLIPPIN time. I was begining to think you were "posing" hehehehe. Chicken looks really nice and browned!!! I used to hate dark meat but on a roasted chicken it really is good and much moister than the white. I love roasted garlic too....so yummy and great just spread on bread. I am going to have to try this recipe. Her PB Chocolate cupcakes turned out great for me. I really like the roast chicken w/crouton recipe also. You should try that.
mmmmm! i don't know why i didnt just stay and eat it all.
One of the best meals ever!!!
:-)
ugh - that was my beautiful plate of food. i could eat it again RIGHT NOW!!!!
I'm going to have to try this. And if you're ever making it again while we're visiting, Aber is all about dark meat. I like it, too, but I usually choose white.
I love cooking with white wine, it gives such a nice flavor.that looks delicious.
I was a single apartment dweller, I didn't know the difference between a clove and a bulb of garlic.
So glad I didn't attempt a recipe with that title.
Larry
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