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.
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
9:53 am on February 19th, 2008
Yep . . . this one’s a classic. I bet when you whip this one up it’s like shooting fish in a barrel. Have you ever pulled the potentially deadly combo of preparing this recipe while wearing a plunging neckline? YIKES!
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10:00 am on February 19th, 2008
Is it the same recipe just to make the garlic?
Not that the chicken wasn’t also delicious, but I think that garlic may be my new obsession! Sooooo good.
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10:19 am on February 19th, 2008
Ahh two methods of cooking chicken rolled into one. Sounds good to me.
And would Jo really just make the garlic and eat it?
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10:38 am on February 19th, 2008
Yes I would. It was that good.
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11:05 am on February 19th, 2008
You sell yourself short … your real talents lie in your ability to drink, swear, and ogle with the guys while somehow still retaining (most of) your delicate femininity.
That and your qualities as a funny, accepting friend and a terrific listener, but who wants to read about those on the blog? Those are not funny so I shall shut up about them now.
Woo-hoo, drinking and boobs!
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11:06 am on February 19th, 2008
FRM: I have been known to pull the chicken/cleavage combo. Old habits die hard.
Jo: Aw, you are too kind. To make roasted garlic like this, heat oven to 400. Peel off outer layers of paper on a head of garlic, and then cut the top off. Drizzle with olive oil and wrap bulb in foil. Cook for about 35 minutes, until garlic is soft.
I-66: You spread it on bread…it is heaven!
B: Oh you flatter me. Keep it coming, babe!
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12:10 pm on February 19th, 2008
Garlic is glorious. There’s a place in San Francisco called The Stinking Rose. It’s in North Beach, and it’s tremendous. They serve you pressed garlic with your bread. My mouth is watering just thinking about it. But here’s my question: what if you lose count with all those cloves? Because I usually drink when I cook and, well, 40 is a lot of counting.
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12:15 pm on February 19th, 2008
Rothko: I have heard of the Stinking Rose! I am envious you have been. As far as the 40 cloves, I have made this so many times I kinda eye ball everything. Three heads of garlic will gives you about 40 cloves.
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1:30 pm on February 19th, 2008
While I have personally never experienced the lethal cleavage/chicken/garlic combo, my bet is on you. Please do not skimp on the first part of the trifecta! Remember, eye appeal is important in every meal.
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1:53 pm on February 19th, 2008
I heart your blog. This will be the second recipe I’ll be using to cook for a boy. But I’m totally going to take the credit.
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1:57 pm on February 19th, 2008
For a second I thought those were pine nuts. Holy crap.
But of course, holy crap in a delicious, pass-some-over kind of way.
Ditto the cleavage, just as a general rule…
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2:17 pm on February 19th, 2008
Former Alpha: Haha, gotta remember the eye appeal. Thanks for placing bets on me.
carrie m: it will be SUCH a hit..I am serious. Please take all the credit! Maybe serve with some sauteed spinach? A salad? Just remember lots of wine if it is for a boy you like…gotta loosen him up.
WiB: The love of cleavage is starting to become a theme here…
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3:17 pm on February 19th, 2008
much like garlic, cleavage goes with everything. well, just about.
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4:49 pm on February 19th, 2008
Great photos!!!! Still have yet to try this. Feel like the 40 cloves of garlic turning sweet needs to be experienced to be believed…
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8:00 pm on February 19th, 2008
uhm. just to pipe in for the dirty-minded women set (party of one… i guess), i’m all for your cleavage. i’m a strong supporter of your cleavage. i admire a Maker who can create such beauty
so yeah… this? was glorious. garlic. badassedry.
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8:39 pm on February 19th, 2008
carrie m: I think it does go with pretty much everything!
pgp: thanks; i have been trying to work on the photos. and you will not be disappointed.
jess: thanks for speaking up for the dirty minded women, dear. and thanks…
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8:56 pm on February 19th, 2008
There is a place called Saleem’s in St. Louis (in the Loop for those of you who know the Gateway City) that has “Where Garlic Is King!” painted over the doorway and is known for serving a lot of garlic. It might not be the Stinking Rose, but it’s a place I try to go when I’m in town if I can manage it. Delish.
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2:12 pm on February 20th, 2008
I love garlic
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3:22 pm on March 7th, 2008
Ooh, I love this! My culinary ace in the hole? Roast chicken with two lemons. It’s literally that. And it’s amazing. Love your site! Bon Appetit
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4:01 pm on August 19th, 2008
I made this last night and it was amazing with steamed brussels sprouts and a baguette… but I sort of regretted not buying whole grain naan to spread the garlic on instead. Next time!
Thanks, and nice work on the blog.
Oh yay! So glad you liked it.
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7:49 am on September 13th, 2008
[...] I picked up the ingredients for Chicken with 40 Cloves of Garlic and emailed Lemmonex and made her swear to me that that stinky garlic would be outta my system in [...]
10:53 am on February 20th, 2009
I had company over last night and this dish killed. I used chicken breasts like you did but I halved the oil and used white wine instead.
This may have been the best thing I have ever cooked. I’m a complete carbophobe but the juices and the garlic practically forced me to get the french bread.
If you ever follow the DC herd to Dewey Beach in the summer, the first Orange Chrush at the Lighthouse is on me.
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8:30 pm on September 6th, 2009
A SUPPORTED BY THE DEVELOPER TOOLS? It was interesting. You seem very knowledgeable in ypour field.
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6:54 am on September 10th, 2009
Blogroll links aint that great
but i am not the admin
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11:40 am on September 10th, 2009
I keep listening to the news speak about getting free online grant applications so I have been looking around for the best site to get one.:)
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