0 recipes from contoocook and beyond


l small chicken cut into 8 pieces or 3 breasts each cut in half
3 med garlic heads outer papery skins removed, cloves separated and unpeeled
2 med shallots, peeled and quartered
l tbsps. oliv eoil
2 tsp. thyme
2 tsp. osemary
l bay leaf
3/4 cup dry vermouth or dry white wine
3/4 cup chicken broth
2 tbsps. butter
Heat oven 400. Dkssolve l/4 cup salt in 2 qts. cold tap water in large container; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 mins. Rinse chicne pieces and pat dry. Season with pepper. Toss garlic & shallots with 2 tsp. olvie oil and s&p in 9″ pie plate; cover tightly with foil and roast until softened and begi9nning to brown about 30 mins. shaking pan once to toss contents after l5 mins. Uncover, stir, and continue to roast uncovered until browned and fully tender, l0 mins. longer stirring once or twice. Remove from oven and increase temp to 450. Heat remining l tsp. oil in l2″ heavy bottomed ovenproof skillet over med high heat until beginning to smoke; swirl to coat pan with oil. Brown chicken pieces skinside down until deep golden about 5 mins. turn chicne and brown until golden on second side, about 4 mins longer. Transfer to plate and discard fat; off heat, add vermouth, stock and herbs, scraping bottom of skillet with spoon to loosen browned bits. Set skillet over med heat, add garlic/shallot mixture to pan then return chicken skin side up to pan nestling pieces on top of and between garlic cloves. Place skillet in oven and roast until thermom. registes about l60, l0 to l2 mins. (CHECK TEMP1) iF DEsired increase heat to broil and broil to crisp skin, 3 to 5 mins. Remove skillet from oven and transfer chicken to serving dish. Remove l0 to l2 garlic cloves to mssh sieve and reserv e; using slotted spoon scatter remaining garlic cloves and shallots around chicken . With rubber spatula push reserved garlic cloves thru sieve and into bowl; discard skins. Add garlic paste to skillet. Bring liquid to simmer over med high heat whisking occasionally to mix garlic; adjust seasoning with s&p. Whisk in butter; pour sauce onto chicken platter and serve. Serve remaining garlic cloves with crusty bread to spread on it.
(You can also use all the garlic and scallions and mash together and add to sauce instead of reserving some of them). This is delicious. Can be modified anyway you like.
Cooks Magazine

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