Monday, April 14, 2008

40 Cloves of Garlic Chicken

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.


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

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 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.

j*amy said...

mmmmm! i don't know why i didnt just stay and eat it all.

Dave said...

One of the best meals ever!!!


Anonymous said...

ugh - that was my beautiful plate of food. i could eat it again RIGHT NOW!!!!

Anonymous said...

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.

Anonymous said...

I love cooking with white wine, it gives such a nice flavor.that looks delicious.

Anonymous said...

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.