Take care : giving him a name, don't become attached to...
... Ok, I'm going to take my pills, promise...
You'll need :
- Pieces of chicken (legs go well !), as much as you want. This story is not called "the 1,450 kg chicken Ali Baba ..."
- 40 cloves of garlic (or so ...don't count the garlic, please !)
- 1 onion
- 1 cup of white wine
- Dry thyme
- Olive oil, salt and pepper
- One pan who can go on fire and in oven. Or as me, two pans ...
Your oven must be preheated at 180°C (350°F / Th 6)
Step 1 :
For once, this recipe doesn't begin by onions, but by meal ! Let brown your chicken on the skin side.
Step 2 :
Separate your cloves but don't peel them. You're relieved to know it, right ?!
Because if you needed to peel 40 cloves of garlic, you would have to begin some hours before !
Step 3 :
When your chicken is brown, take it off the pan and replace by onion.
Step 4 :
When onion is caramelizing, add the wine and let 2 minutes more.
Step 5 :
Arrange the half of garlic in your pan who will go to the oven, the chiken and the second half of garlic.
Step 6 : Sprinkle with dry thyme, salt and pepper.
Step 7 :
Finish with pouring the wine.
Step 8 :
Cover with a lid or with aluminum sheet and in the oven for 1 hour and 30 minutes.
That's it ! Believe, chicken is incredibly tender and perfumed ! It's BLISS in your plate !
Bon appétit !!
Recapitulative :
- Pieces of chicken as much as you want.
- 40 cloves of garlic (or so ...don't count the garlic, please !)
- 1 onion
- 1 cup of white wine
- Dry thyme
- Olive oil, salt and pepper
- One pan who can go on fire and in oven. Or as me, two pans ...
Your oven must be preheated at 180°C (350°F / Th 6)
Let brown your chicken on the skin side.
Separate your cloves but don't peel them.
When your chicken is brown, take it off the pan and replace by onion.
When onion is caramelizing, add the wine and let 2 minutes more.
Arrange the half of garlic in your pan who will go to the oven, the chicken and the second half of garlic.
Sprinkle with dry thyme, salt and pepper.
Finish with pouring the wine.
Cover with a lid or with aluminum sheet and in the oven for 1 hour and 30 minutes.
Whoa, Axelle! Wait a minute! How come that aluminum pan with the garlic in it is so clean, bright, and shiny? Don't tell me all of your cooking pans are that scrubbed. Also, I noticed that you did not peel all of those garlics. I thought all of that paper had to be peeled off. What happens if you cook it? Can you eat it or do you just take the cooked garlic out and eat it and put the peel to the side?
ReplyDeleteBe careful because our mother told us that clouds were made in factories (the puffs of smoke coming from the chimneys) and we believed her until....well.....she's our mother so of course we believed her for quite a long time!
Good job on your pots and pans!
Regards-Jamie
DeleteIt's just because it's a new one :D !!
DeleteBut I have to say I take care of it.
No, non ! This is why I liked this recipe too : no need to peel garlic. You don't lose time, this way. And of course, you can eat it after ! It's sweet and tender.
I love this story of your mother and the clouds ;) And look, years after, you still remember it, I think it's very touching :)
I love it.
Thank you, Jamie, for being here daily. Very friendly.
I am putting chicken and garlic on the grocery list. This looks delicious, thank you for the recipe. jep
ReplyDeleteThis is just soooooo good! Going to make it again tonight. I didn't have any white wine on hand when I made this the last time and used a red vermouth water combo to deglaze. It was absolutely divine!! I see no reason to buy the white wine! Hubby was estatic!
ReplyDelete