Baked Chicken with Garlic
Source of Recipe
Jamaica Gleaner
List of Ingredients
14 large cloves garlic, peeled
1 cup whipping cream
2 tbsps. minced fresh chervil or parsley
12 chicken thighs
salt and freshly ground pepper
5 sprigs fresh thyme (each about 3 inches long)
Recipe
1. In a small saucepan, combine garlic cloves, cream and 3 cups water. Bring to a boil over moderate heat, reduce heat and simmer, uncovered until mixture is thick and creamy (about 1 1/4 hours).
2. Place in a blender or food processor and blend until smooth. Add chervil and blend briefly.
3. Preheat oven to 350 degrees F. Place two teaspoons garlic mixture under skin of each thigh, spreading it evenly.
4. Lightly salt and pepper chicken. Place in roasting pan. Scatter thyme sprigs over chicken.
5. Bake 30 minutes, basting with pan juices after 20 minutes. Raise oven temperature to 400 degrees F and bake until internal temperature of thighs reaches 180 degrees F (about 10 minutes more). Serve hot or cold.
Serves 6.
Nutty-sweet and buttery textured, roasted garlic is a grand accompaniment to grilled meats or poultry.
Roasted Garlic
INGREDIENTS
6 heads garlic
1/4 cup olive oil
4 tbsps. unsalted butter
4 sprigs fresh thyme or oregano
METHOD
1. Prepare a charcoal fire for indirect-heat cooking (with a drip pan underneath the rack). Cut off top end of garlic heads, exposing the garlic cloves in their skins.
2. Place the heads in a piece of heavy-duty aluminium foil; drizzle with olive oil. Dot with butter; lay thyme on top. Tightly seal aluminium foil to form a packet. Place on grill (but not directly over the coals.
3. After 45 minutes, briefly invert packet to allow butter-oil mixture from bottom of packet to run back into garlic heads.
4. Then return packet, right side up, to the grill and continue roasting until garlic is soft enough to spread (30 to 45 minutes more).
5. Remove packet from grill and open carefully, reserving any butter-oil mixture for drizzling over bread or other foods.
Makes about 4 servings.
|
|
member logon
