Posted in Poultry, comfort food on February 19, 2008

Every gal has a few tricks up her sleeve. The dress she wears on a third date, the perfect response to an interview question, or that joke she knows will always be a hit in a crowd.

For a long time, one of my “tricks” involved a plunging neckline and lots of leaning forward. Much to the chagrin of all the men in my life, I am attempting to break this habit. Ok, not break it; that’s no fun…More like curtail it, tame it. Because, you know…I have more to offer to the world than my cleavage. Like…um, yeah… help me out here kids.

Below, you will find one of my other “tricks”, my culinary ace in the hole. People seriously lose it when I make this meal, and in a way, it feels like a deception. I make many things that require a ton more work, skill and proficiency in the kitchen, but this consistently sends people in to fits. This has four ingredients: chicken, garlic, thyme and olive oil (salt and pepper don’t count). Four! But these four simple ingredients do make something pretty spectacular; a moist and tender chicken with sweet and soft garlic, all perfumed with a light taste of thyme. Don’t freak at the prospect of 40 cloves of garlic. The slow cooking time renders them mellow and delicious. Make sure you have a fresh baguette to smear the garlic on; half the fun is eating the velevety cloves of garlic. I have been known to pluck them out of the pan and eat them whole.

So, I share this recipe with you; consider it a gift. My secret is out.

dscn0031.jpg

Chicken with 40 Cloves of Garlic

From Alton Brown

1 whole chicken (broiler/fryer) cut into 8 pieces (I used all breasts as they were on sale)
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes