home_and_away (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
home_and_away) wrote2005-03-30 12:59 pm
home_and_away) wrote2005-03-30 12:59 pm
One more for the filing cabinet...
God. Bless. This. Man.
For those of you curious "Why him?" I offer two things.
One: "Yes, we are all a composite of every lover who came before."
and Two:
Chicken with 40 Cloves of Garlic
4 boneless skinless chicken breasts or 6 boneless skinless thighs (less expensive and just as good)
40 cloves of garlic peeled, whole. 3 or 4 heads will do. Use the freshest best you can afford.
Dash Salt
Dash Pepper
½ tablespoon Thyme
½ tablespoon Rosemary
2 cups white wine
Large handful fresh Italian parsley
2 tablespoons olive oil
Pre-heat oven to 375
You will need a heavy pot that can go from stove top to oven. Something with a good, tight lid.
On stovetop, heat oil in pan. Brown the chicken on both sides, maybe 5 minutes max, and then set aside. Toss the garlic in and brown. You do not want to sauté the garlic, just get it nice and golden brown. Once brown place the chicken on top of the garlic, add the wine, salt, pepper, thyme and rosemary. Cover and place in oven. Cook aprox 45 min. You will know it is done when the chicken is falling apart and the garlic is soft and buttery tasting.
Serve with mashed red potatoes and crunchy chiabata bread. Sprinkle the parsley over the chicken and use the bread to soak up the rich sauce and spread the garlic. I like to serve this with a nice honey dill glazed carrot. The green of the parsley, the orange of the carrot, the reds of the mashed potatoes make for a visual feast.
... I love the way things mingle in Monk's mind...
For those of you curious "Why him?" I offer two things.
One: "Yes, we are all a composite of every lover who came before."
and Two:
Chicken with 40 Cloves of Garlic
4 boneless skinless chicken breasts or 6 boneless skinless thighs (less expensive and just as good)
40 cloves of garlic peeled, whole. 3 or 4 heads will do. Use the freshest best you can afford.
Dash Salt
Dash Pepper
½ tablespoon Thyme
½ tablespoon Rosemary
2 cups white wine
Large handful fresh Italian parsley
2 tablespoons olive oil
Pre-heat oven to 375
You will need a heavy pot that can go from stove top to oven. Something with a good, tight lid.
On stovetop, heat oil in pan. Brown the chicken on both sides, maybe 5 minutes max, and then set aside. Toss the garlic in and brown. You do not want to sauté the garlic, just get it nice and golden brown. Once brown place the chicken on top of the garlic, add the wine, salt, pepper, thyme and rosemary. Cover and place in oven. Cook aprox 45 min. You will know it is done when the chicken is falling apart and the garlic is soft and buttery tasting.
Serve with mashed red potatoes and crunchy chiabata bread. Sprinkle the parsley over the chicken and use the bread to soak up the rich sauce and spread the garlic. I like to serve this with a nice honey dill glazed carrot. The green of the parsley, the orange of the carrot, the reds of the mashed potatoes make for a visual feast.
... I love the way things mingle in Monk's mind...
no subject