Sunday, May 1, 2011

Chicken with 40 Cloves of Garlic 2: Nigella-Style

Chicken with 40 Cloves of Garlic, originally uploaded by essgee51.
While I'm quite happy with Bittman's parsley- and allspice-laden take on this recipe, Nigella's version tempted me with its reliance on two of my favorite things: scallions and thyme. Though the browning step didn't go very well (left lots of skin sticking to the base of the pot for some reason, which led to a charred bottom and far less liquid than I wanted at the end stage), the chicken was still tasty: falling-off-the-bone and flavorful. Will definitely try this one again. Original here, and my very slightly tweaked version below.
  • 2 T olive oil
  • 8 chicken thighs (around 3 lbs.)
  • 1 bunch scallions (8-10), finely chopped
  • 10-12 sprigs thyme, half stripped from the stem
  • 40 cloves garlic, unpeeled but with excess papery covering removed
  • 2 T white wine or dry vermouth
  • salt and pepper to taste
Preheat oven to 350.

Heat olive oil in a a wide, shallow Duch oven over high heat. Briefly sear chicken thighs, skin-side down, working in batches if necessary. Place thighs in bowl and set aside.

Briefly stir-fry scallions and thyme leaves from about half the sprigs.

Place half the garlic in the bottom of the pan. Put chicken on top. Spread remaining garlic and thyme sprigs around chicken. Add salt and pepper.

Stir white wine or vermouth into chicken juices left in bowl. Add liquid to pot. Cover, place in oven and cook at 350 for 1-1/2 hours.

Uncover and let rest briefly. Serve.

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