Chicken and 40 Cloves
Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6
Garlic is a wonderful addition to so many dishes; its ability to fill so many flavoring roles, from spicy pungency (when raw or nearly so) to a completely different sweet and rich, makes it a valuable item in the pantry. This recipe takes lots of garlic, and after cooking it for a long time with plenty of liquid, leaves the cloves perfect for spreading like butter on fresh bread.
- 1 whole chicken, about 4 lbs., cut into pieces
- 1 cup chicken stock
- 1 cup white wine
- ¼ cup olive oil, plus more for browning the chicken
- 3 large heads garlic, or as much as you like
- 1 tbsp. Poultry Seasoning from the Farm at Stonybrook
- Salt and black pepper, to taste
- Rub the chicken pieces with the herbal blend, salt and pepper. Rest for at least an hour or two in the refrigerator, if you have the time. Preheat the oven to 375°F. Separate the garlic cloves, but don't peel; the finished garlic will easily squeeze out from its papery skin.
- In a large skillet over medium heat, brown the chicken pieces on all sides, doing so in batches to avoid crowding. Arrange the pieces, along with any juices, in an large ovenproof casserole with a lid. (If you don't have a lid, cover very tightly with foil.) Add the garlic cloves, stock, wine, and olive oil. Cover, and cook in the oven until the chicken is fully cooked through, about an hour or more.
- Serve the chicken immediately, or keep warm while turning the pan juices into a gravy. (A few mashed cloves of garlic make an excellent thickener.) Serve with plenty of fresh bread, to enjoy the roasted garlic.