One of the things I absolutely don't like doing is peeling garlic. It's something about the paper-thin peels around the cloves that stick to your hands and fly all over the counter and floor that drives me up a wall. I try to avoid peeling them at all costs. Weird? Maybe, but hey. A couple of weeks ago I saw a gigantic bag of peeled garlic at our warehouse grocery store and bought it. Apparently my husband also hates peeling garlic because he bought another bag and brought it home. Now I have two 3 lbs bags of peeled garlic cloves in my refrigerator. The inner foodie in me came out today (and the pragmatist - I have 6 lbs of garlic to use up) and I decided to make something with it. The result was FANTASTIC! And it has the added perk of being not only high in natural antioxidants, but it's also a natural bug and human repellant if you eat enough of it. And you're definitely safe if Dracula decided to pay you a late night visit (pull in the welcome mat and keep the windows shut just in case though, ok?)
40 Clove Garlic Chicken
(found on the Spice World, Inc. website - the company that packages the gigantic bag of garlic)
1 Tbsp. butter
2 Tbsp. extra-virgin olive oil
2-3 lbs. roasting chicken, washed and cut into pieces
Salt and white pepper, to taste
4 Tbsp. fresh rosemary
1 cup flour
40 large peeled garlic cloves
1 cup dry white wine (Maybe I used a teensie weensie bit more than this...it turned out great!)
4 cups chicken stock
2 cups heavy cream
Heat the butter and olive oil in a heavy skillet. Season chicken with salt, pepper and rosemary. Dredge chicken in flour. When the pan is hot but not smoking, add chicken, skin down. Sauté until golden brown on both sides. Remove. Add garlic and sauté until light brown. Add white wine and chicken stock. Return chicken to pan. Cover and simmer for 30 minutes. Remove chicken and keep warm. Turn heat to high and reduce liquid by half. Remove to blender, add cream and puree sauce. Serve over chicken.
I managed to cook this up this afternoon while juggling a 2 year old running around screaming 'I'm crrrrazzzzyyyy, Momma' and 4 babies pitching hissy fits that their binkies fell out - so it's really easy and quick to make. The sauce was so good that I doubled the recipe to make extra sauce to serve over pasta! Even my picky two year old loved it. And since it's basically oozing garlic, that's something. So, there ya have it - use for 1/2 a bag of garlic. Now what to do with the other half?
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