|Chicken with 40 (or More) Cloves of Garlic|
No, I' won't be cooking a hollandaise anytime soon, at least not without a stack of three flame-tamers underneath the saucepan. How often do I do that, in reality, anyway? What I do cook is a lot of one-pot stews, soups and tagines, which are so easy to do on this rather large and roaring piece of equipment. Like this perfect pot of 40-garlic chicken.
40-clove garlic chicken was the restaurant rage in the '80's, but I'd never prepared it at home. The recipe comes from my favorite issue of my new favorite food mag, Saveur. The October 2012 issue featuring 100 classics is a treasure. I was pretty thrilled that the recipe called for 40 cloves, or up to 100 cloves of garlic. I had a rather large bag of peeled garlic from Costco, an impulse purchase, langoring in the fridge that could use a purpose, so in went 80 or so cloves. (I stopped counting at 60, but know I didn't quite make it to 100.) This definitely falls into the "garlic as a vegetable" category rather than garlic as a seasoning.
the photo in Saveur.
My adaptions to the recipe were these:
- Instead of piling the ingredients into a baking dish to finish in the oven, place them back into the large, deep-sided skillet that I had used to brown the chicken, lidding it, and finished it on the stovetop. One less pan to wash, and incredible results.
- After reserving a generous amount of garlic to be left whole, I smoothed the sauce with my immersion blender and used perhaps twice as much stock as called for to thin it, adding back the whole cloves after blending.
- I had thyme and rosemary instead of tarragon, which were wonderful added to the sauce.
Make enough of this for left overs, as it tastes even better the next day.
Chicken with 40 Cloves of Garlic
Saveur Magazine, October 2012
3 tbsp. olive oil
1 (3 to 4-lb.) chicken, cut into 8 pieces
Kosher salt and ground black pepper, to taste
40 cloves garlic, peeled (you can use up to 100 cloves)
½ cup dry vermouth
¾ cup chicken stock
1 tbsp. chopped tarragon
Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning once, until browned, about 15 minutes. Transfer to an 8″ x 8″ baking dish; set aside. Add garlic to pot; cook until browned in spots, about 6 minutes. Add vermouth; cook, scraping bottom of pot, until slightly reduced, about 2 minutes. Add stock; boil. Transfer ¼ of the garlic to baking dish; mash remaining into stock. Pour over chicken; bake until chicken is glazed and tender, 15 to 20 minutes. Garnish with tarragon.