I flipped on the TV one morning this week and found myself in luck as Kathie Lee and Hoda were celebrating Chicken Week on The Today Show with a recipe I thought my husband would enjoy- 30 Garlic Clove Chicken.
The ingredient list was simple, all fresh ingredients, and the directions were easy as well. The only things I needed to get at the grocery store were some fresh rosemary and bone-in chicken thighs.
The prep only took fifteen minutes to brown the chicken first, then the onions, garlic and rosemary. Add the wine, cover and pop into the oven for one and one half hours.
It was a good night to make this dish, as my poor husband had a heckuva time getting home from work that night. President Obama was in town, which meant that traffic would be a disaster as streets were blocked off and when he went to the subway to get the 6 train, there was a delay and no trains were moving.
Finally, after about an hour and half after he left work, he made it home, a trip that usually takes twenty minutes. He was afraid that dinner would be ruined, but this dish held up great. I turned off the oven, left the cooked rice on the stove with a lid and when he got home, we were ready to go.
I added some fresh fruit salad and a sliced tomato with mayonnaise and black pepper and we had a wonderful meal. The wine made a nicely flavored sauce over the chicken and rice, but personally I felt that it could used a little bump of flavor, maybe some more fresh herbs. My husband liked it just the way it was, and as an added bonus, no vampires will come near you with all that garlic.
I checked out some other Chicken Week recipes, and I'm going to try the Crispy Chicken With Honey Sauce and the Chicken Salad Sandwich next.
|From the Today Show- 30 Clove Garlic Chicken|
30 Clove Garlic Chicken
from Craig Strong
1/2 cup vegetable oil
8 bone-in chicken thighs
2 cups thinly sliced onion
30 whole cloves garlic
1 cup white wine
4 branches of rosemary
salt and pepper to taste
Preheat the oven to 325 degrees. Salt and pepper chicken.
In a heavy pot that has a lid, heat oil over medium high heat. Add the chicken and brown on both sides. Remove the chicken from the pan and reserve. Add the onions, garlic and rosemary and cook for five minutes.
Place the chicken on top of the mixture and add the wine. Place the lid on top and place the pot in the oven. Cook for one and one half hours.