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I realize that I have been totally slacking yet again, work is crazy, and all that jazz. Although the exciting news is that if all goes well (we have one final hurdle), the husband and I will be moving into a loft, a loft that we OWN. Now I was never always totally interested in owning my own piece of property, be it a condo or a house (although around here you have to go far from the city to find a house that can actually be worth it), but my husband has always wanted to own. He hates renting, and I just never wanted the commitment of owning. But every time he would make his case, the fact that I could paint however I wanted, knock down walls (we won’t have any in our loft), and do WHATEVER I wanted to in the kitchen. That was always an enticing idea. You mean I could put in stainless steel countertops, and tons of cabinets, and get my dream fridge and stove? Certainly not right after we move, but somewhere down the line. So I caved to the peer pressure, and here we are, just steps from owning a condo.
I will have more updates on it as time goes on, and I apologize if design elements sneak their way into my blog…but hey, it is my blog, and I can do whatever I want to it…now on to the food.
A few weeks ago I was looking to try something new in the kitchen, and happened to be craving chicken. After going through ALL of my cookbooks and finding nothing appealing, I turned to my reader. I was looking through my starred items, and came across this beauty, which is chicken with 40 cloves of garlic, originally by the Barefoot Contessa, but adapted by Pam at For the Love of Cooking.
This recipe is easy (except it takes a while, smashing all that garlic), delicious, and best of all, since Pam jazzed it up, it has NO heavy cream or any of those other bad for you things that Ina likes to use. Believe me, I love the Barefoot Contessa, but homegirl is not down with the lighter side of food. And at some point, I am going to be on the beach, in a bathing suit, and I will leave my heavy cream for the ice cream that I love so much (I never said I was a healthy eater, did I?).
Chicken with 40 cloves of garlic (yes really, 40!)
6 boneless, skinless chicken breasts, trimmed of any fat and in half (you don’t quite need as many, unless you are serving a crowd)
1-2 tbsp of olive oil
Dried thyme to taste
Sea salt and fresh cracked pepper to taste
40 cloves of garlic
1 tbsp of butter
1 tbsp flour
1 2/3 cups of chicken broth
2 tbsp 2% milk (or more)
1 tbsp fresh parsley, chopped
Separate the cloves of garlic and peel.
Preheat the oven to 350 degrees. Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick (such a good stress killer!). Season with sea salt, black pepper and thyme to taste.
Heat the olive oil in a large skillet over medium high heat. In batches, saute the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish. Once all the chicken has been removed, add the garlic to the pot. Lower the heat and saute for 3-4 minutes, turning often; add the chicken stock, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper and thyme if needed. Pour sauce over the chicken in the baking dish. Cover with a lid or tinfoil and bake for 20 minutes.
Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Place the sauce in the large skillet that you cooked the meat in or a saucepan. In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it’s thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce. Add the butter to the sauce, raise the heat and boil for 3 minutes or until it’s nice and thick. Taste and re-season if needed. Pour the sauce over the chicken, garnish with fresh chopped parsley and serve. Enjoy.
I served mine with egg noodles, and my husband had his the next day with rice, and both were very tasty (he doesn’t like egg noodles as much, since they’re too slippery).