Vampires are to blood as Joe is to garlic. Joe (who I don't think I have mentioned yet on this blog, HI HONEY!!!) is my boyfriend who is, to put it lightly, a garlic fiend. The kid can't get enough of the stuff... he puts garlic in everything and anything he can get his hands on. According to Joe, when it comes to garlic the more the merrier and as such, one of his favorite dishes is chicken with 40 cloves of garlic. I can't blame him, the dish holds a special place in our relationship as it was the first thing I made for him that was awesomely successful. And I have a lot to be thankful for since after that day, Joe never questioned my cooking abilities :). It never fails that after the dishes are put away and we settle in on the couch for a movie, both of us still smiling comfortably from the satisfying meal, Joe will nuzzle his nose in my hair and tell me that I smell wonderful... wonderfully garlicky. I don't know whether to be flattered or disturbed... but at that moment things feel like everything is as they should be.
Chicken with Forty Cloves of Garlic
Yield: 4 servings.
1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth.
1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sauteed potatoes.
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