40 clove garlic chicken
Dec. 31st, 2022 09:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenHow exactly had I not posted this before?
4 chicken thighs (or 1 fryer chicken cut in 8ths)
salt, to season
pepper, to season
mixed herb, to season
3 shallots (or half a red onion), chopped
40 cloves garlic, peeled
1/2 cup dry vermouth, or white wine
parsley
1 teaspoon dried tarragon
3/4 cup chicken stock
Pre-heat the oven to 180°C (350°F)
Season the chicken with the salt, pepper and mixed herbs. Set aside.
Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
Take the chicken out and set aside.
Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
Add the garlic cloves and gently cook them for about 2 minutes.
Pour in the vermouth or white wine and gently cook so that it reduces slightly.
Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
Cover with aluminum foil (or oven-safe lid), bake in the oven for 20-25 minutes or until the chicken is cooked through.
for a cream sauce:
2 tablespoons all-purpose flour
¼ cup heavy cream
2 tablespoons good Brandy or Cognac
¼ cup water (or white wine)
Whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
Season to taste with kosher salt & black pepper.
Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
4 chicken thighs (or 1 fryer chicken cut in 8ths)
salt, to season
pepper, to season
mixed herb, to season
3 shallots (or half a red onion), chopped
40 cloves garlic, peeled
1/2 cup dry vermouth, or white wine
parsley
1 teaspoon dried tarragon
3/4 cup chicken stock
Pre-heat the oven to 180°C (350°F)
Season the chicken with the salt, pepper and mixed herbs. Set aside.
Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
Take the chicken out and set aside.
Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
Add the garlic cloves and gently cook them for about 2 minutes.
Pour in the vermouth or white wine and gently cook so that it reduces slightly.
Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
Cover with aluminum foil (or oven-safe lid), bake in the oven for 20-25 minutes or until the chicken is cooked through.
for a cream sauce:
2 tablespoons all-purpose flour
¼ cup heavy cream
2 tablespoons good Brandy or Cognac
¼ cup water (or white wine)
Whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
Season to taste with kosher salt & black pepper.
Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.