If the slow-to-come spring has got you down, why not make the best of it? Get out that braiser for another go-around. Here’s another one of my favorite recipes from the recently published e-Book, The Braiser Cookbook.
And remember–you don’t have to have a Kindle to read my Braiser Cookbook. You can download a Kindle reading app for just about any device. Download one here: Amazon.com – Read eBooks using the FREE Kindle Reading App on Most Devices
Now, back to the post:
Chicken with 20 Cloves of Garlic
This is my take on a classic recipe, Chicken with 40 Cloves of Garlic. But why 20 instead of 40? Don’t worry, we’re not stinting on the garlic. The original recipe calls for two chickens. We use one so that the recipe will fit nicely into a 3-1/2-quart braiser so you only need half the garlic.
And don’t shy away from all that garlic! As the garlic braises, it becomes mellow, sweet, aromatic—and soft. In fact, the soft pulp not only intensifies the flavor of the finished sauce, it helps thicken it, too. Even if you’re skeptical, please give it a go—everyone should enjoy this recipe at least once in their lives.
1 3-1/2- to 4-pound chicken, cut up (or use 2-1/2 to 3-pounds chicken pieces)
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 head garlic, cloves separated and peeled (about 20 cloves)
2 teaspoons dried herbes de Provence, crushed
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons butter
1 tablespoon fresh snipped parsley
1 tablespoon freshly grated lemon peel
1. Preheat the oven to 350°F. Season chicken with salt and pepper. Heat the butter and olive oil in a 3-1/2-quart braiser over medium-high heat; add the chicken and cook, turning often, about 10 to 15 minutes or until brown on all sides. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan.
2. Reduce the heat to medium. Add the garlic cloves and cook, stirring, until they’re starting to color (but not brown), about 2 minutes. Add the herbes de Provence, white wine and chicken broth to the pan; bring to a boiling, scraping up the browned bits in the bottom of the pan.
3. Return chicken to braiser, skin side up. Cover the braiser, slide it into the oven, and bake for 20 minutes. Baste the chicken with the pan juices. Bake, uncovered until the chicken is tender and no longer pink (170°F for breasts, 180°F for thighs and drumsticks), 20 to 30 minutes more.
4. Remove chicken to a serving platter; cover with aluminum foil to keep warm. Set the braiser over medium-high heat. If it looks like there’s less than 1/2 cup pan juices in the pan, add enough additional wine to equal about 1/2 cup. Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work. Add the lemon juice. Whisk in the butter, 1 tablespoon at a time, until incorporated.
5. Divide chicken among four serving plates and top each serving with some of the sauce. Sprinkle the parsley and lemon peel over all.
Other posts you might enjoy:
• How to Braise without a Braiser
• The Braiser Cookbook Is Now Available
• How to Cook Chicken in Your Braiser
• Braises for the Fall and Winter: Great for the Le Creuset Braiser
• What Is a Braiser? What Is a French Oven? Should You Invest?