Help! Didn't cook meals for the week, so will be cookin on the run this week. Luckily today's meal was covered because I had a Southwestern Meatloaf frozen, that I made a few weeks ago. I planned ahead and made two so I would have backup on those weekends that I just don't feel like meal preparations.
Tonight when I got home from work, dinner was already cooked in the oven! Did I mention having an oven that allows you to set a timer so when you get home from a long day, the house smells amazing and dinner is ready to be served. I love that feature and would not be able to get those meals cooked without it!
So once I returned from dropping my daughter off at dance for the night, I returned to the kitchen to cook tomorrows meal. I am trying another new recipe "Chicken with 40 cloves of Garlic" from one of my favorite books " Barefoot in Paris" by Ina Garten.
Doesn't this look delicious so far..... Wish you could smell my house. It's making me hungry and I already ate dinner.
Sorry, I will have to tell you how it taste tomorrow and if it made the cut to return to our table for an encore!
Here is the recipe for those wanting to try a different Chicken recipe.
"Chicken with 40 cloves of Garlic"
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
PS. Mom, I made way to much, I will make a doggie bag for you and Dad.