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Garlic chicken

July 1, 2011

Sometimes I cook. Sometimes when I cook, I get really excited and share this fact with my friends. Sometimes they ask me for recipes. Today was one of those times.

Alton Brown rocks. Here is his recipe for 40 Cloves and a Chicken. Unless you don’t like roasted garlic or chicken, you should probably make it at the first opportunity. I take a few liberties with the recipe on account of my general laziness. Rather than using a whole chicken, I use dark meat only, and usually only when it goes on sale.

Publix had leg quarters on sale this week, so I got a couple of packages and garlickified them. This yielded enough garlic chicken for three meals: we ate one portion tonight, and I put the other two in Foodsaver bags in the freezer for when things are just not happening in the kitchen department and I need to pull dinner out of a hat.

The general process is as follows:

Preheat the oven to 350. Heat some olive oil in a skillet over medium-high heat. Salt and pepper the skin sides of your chicken pieces. Put the pieces skin side on side down in the skillet and brown them. While they’re still pretty side down, salt and pepper the other side. Then brown that side too.

Since I usually make this dish in bulk, I can’t just put the skillet in the oven like Alton does, so I transfer the browned chicken to a casserole dish and/or an enameled cast iron dish, then brown some more chicken.

When all the chicken is browned and put into ovenproof dishes, I put a bunch of peeled garlic cloves in with them. I don’t count my garlic cloves like Alton does. I also buy containers of peeled garlic cloves and use them straight from the container, owing to my laziness and failure to set higher standards concerning garlic.


To the ovenproof dishes containing browned chicken and garlic, I add olive oil. I don’t measure it like Alton does. I probably use more than he does. I like my garlic to be pretty well protected by oil. If I have thyme sprigs handy, I add them. If not, I don’t worry, because it’s going to be good even without thyme. Then I cover the dishes and bake them for an hour and a half.

When the chicken and garlic are done, we eat some and let the rest cool so I can put some chicken and roasted garlic cloves in gallon size Foodsaver bags to vacuum seal freeze.


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