Tuesday, August 4, 2009
Garlic and Herb Chicken in a Pot
Last year Brian bought me a Dutch oven pot - a beautiful red enamel over cast iron behemoth too large to fit in any of the cabinets. I promptly went in search of recipes for it and over the winter I produced beef stews, lamb stews and any number of roasts.
With the arrival of spring, however, Brian has requested more chicken dishes and I've had my stove top grill working overtime. Going back through my recipe file I came upon a Dutch oven dish called "Chicken with 40 Cloves." It seemed simple enough to make but too simple in flavor...chicken, garlic and some oil. It didn't tempt me...or anyone else for that matter. I told Brian I was going to make it and he groaned and made a face. A friend who was over looked doubtful and unenthusiastic.
So I decided to rework the recipe into something more tempting with lots of fresh herbs and white wine. The final dish was delicious...and well received. It was also quite easy to make but not to name. So, for lack of a better name, enjoy this chicken in a pot!
1 Whole chicken cut up into 8 parts
2 Heads of garlic, cloves peeled *
1-2 Tablespoons olive oil
1 1/2 Cups white wine
1 1/2 Cups chicken stock
Handful of fresh thyme leaves, chopped
Handful of fresh parsley, chopped
Handful of fresh sage, chopped
Salt & pepper to taste
2-3 Tablespoons all-purpose flour
2 Tablespoons milk or cream
Salt and pepper the chicken pieces generously. Pour the olive oil into a large pot and place half the chicken pieces in the pot. Sear on the stove top until lightly browned on all sides. Remove the seared chicken and repeat with the remaining pieces.
Remove all the chicken and place the garlic into the pot. Sear on medium flame until very lightly browned. Add the chicken back into the pot and pour in the wine and stock. Add the herbs, cover and place in a 350 degree oven for 1 1/2 hours.
When done, place the pot on the stove top, remove the chicken and whisk in the flour to thicken. Finish with the milk or cream and pour the sauce over the chicken.
* A tip for peeling the garlic, courtesy of Ina Garten and The Food Network: Place the cloves in a pot of boiling water for one minute and drain.