As I continue to try to use up the massive amount of
garlic my sister sent me I made this recipe on Sunday.
Didn't eat it until Monday and Tuesday though (I got a
late start and got hungry while it was still cooking so
I ate something else and then wasn't hungry for the
chicken when it was done.

I made mashed potatoes (the new Ore-Ida frozen type that
you steam in the bag and then mash and add butter and milk -
pretty good) and green beans (Delmonte canned). I had the
rest of the wine with dinner, a Columbia Valley (Washington)
Riesling that I picked up in Walla Walla when I was on my
trip to Montana last fall.

THE STINKING ROSE 40 CLOVE GARLIC CHICKEN

1 T. butter
2 T. extra virgin olive oil
2-3 lb. roasting chicken, washed and cut into pieces
salt and freshly ground white pepper to taste
4 T. fresh rosemary
1 c. flour
40 cloves garlic, peeled
1 c. dry white wine
4 c. chicken stock
1/2 c. heavy cream

Heat butter and olive oil in a deep, heavy skillet. Season the chicken
with salt, pepper and rosemary. Toss in flour. When the pan is hot,
but not smoking, add the chicken, skin side down. Sauté chicken until
golden brown on both sides. Remove from pan. Add garlic cloves and
sauté until light brown. Add white wine and chicken stock. Return
chicken to pan. Cover and simmer for 30 minutes. Remove chicken and
keep warm, turn heat to high and reduce liquid by 66%. Remove to
blender, add cream and puree sauce. Adjust seasoning and serve over
chicken.

For once I pretty much followed the recipe exactly except for using
dried rosemary as I didn't have any fresh and didn't want to pay the
high price anyway for fresh rosemary. I used all thighs (6) which came
out to about the same weight.

It turned out very nice. I put the sauce on the mashed potatoes. I
had thought to use rice or pasta but decided potatoes would go better
so I stopped at the store and got some.

I was a little worried that it would be overwhelmingly garlicky because
the garlic my sister sent has huge cloves so there was probably twice
as much garlic as with "regular" garlic. But I didn't cut back on the
number of cloves. I used 3 whole heads. The stuff she sent me has
purple skins. I've never seen that type of garlic before. It's very
nice though.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 19, 9:55 am, Kate Connally > wrote:
> As I continue to try to use up the massive amount of
> garlic my sister sent me I made this recipe on Sunday.
> ....
> THE STINKING ROSE 40 CLOVE GARLIC CHICKEN
>
> 1 T. butter
> 2 T. extra virgin olive oil
> 2-3 lb. roasting chicken, washed and cut into pieces
> salt and freshly ground white pepper to taste
> 4 T. fresh rosemary
> 1 c. flour
> 40 cloves garlic, peeled
> 1 c. dry white wine
> 4 c. chicken stock
> 1/2 c. heavy cream
>
Looks interesting. I've made the James Beard version many times and
we always just devour it. It differs from this in that its herb of
choice is tarragon instead of rosemary, it doesn't finish with cream,
and instead of pureeing the sauce you pile up the garlic cloves (which
you've left unpeeled) and squeeze them onto slices of French bread.
Oh, and it's also about the only braise I do where I don't brown the
chicken first, just steam/simmer the whole thing. -aem

In article >,
Kate Connally > wrote:

> As I continue to try to use up the massive amount of
> garlic my sister sent me I made this recipe on Sunday.
> Didn't eat it until Monday and Tuesday though (I got a
> late start and got hungry while it was still cooking so
> I ate something else and then wasn't hungry for the
> chicken when it was done.
>
> I made mashed potatoes (the new Ore-Ida frozen type that
> you steam in the bag and then mash and add butter and milk -
> pretty good) and green beans (Delmonte canned). I had the
> rest of the wine with dinner, a Columbia Valley (Washington)
> Riesling that I picked up in Walla Walla when I was on my
> trip to Montana last fall.
>
> THE STINKING ROSE 40 CLOVE GARLIC CHICKEN
>
> 1 T. butter
> 2 T. extra virgin olive oil
> 2-3 lb. roasting chicken, washed and cut into pieces
> salt and freshly ground white pepper to taste
> 4 T. fresh rosemary
> 1 c. flour
> 40 cloves garlic, peeled
> 1 c. dry white wine
> 4 c. chicken stock
> 1/2 c. heavy cream

<lol> I've been known to use up a lot of garlic for stuffed cabbage. :-)
--
Peace! Om

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