Garlicky chicken

[elleng]

sounds good, eh?

http://www.nytimes.com/2013/10/30/dining/anchovies-elevate-a-pan-seared-chicken-dish.html?_r=0

[fizzgig]

1. it sure does

[elleng]

2. OK fizz,

You make the chicken, I'll bring the wine!!!

[fizzgig]

3. green beans and mashers for sides?

[elleng]

4. Fine!!!

[rdharma]

5. Sounds very good.

But how has she stored her anchovies?

[elleng]

6. Don't know.

I haven't used them at all. She has a jar, prolly refrigerated? May check at grocery store.

Just found this:

How to buy and use anchovies in cooking

http://www.latimes.com/food/la-fo-master-class-side-20131012,0,4403476.story#axzz2jEVrUlI8

[intaglio]

7. Personally I love (30 to) 100 clove chicken

Just remember not to peel the cloves - and squeeze them out onto fresh bread

[elleng]

8. Have read about it,

sounds wonderful, but have never done it!

[intaglio]

9. Everybody gets scared because they think it will stink the neighbourhood

But because you are not damaging the cloves the smell and flavour is much more subtle. Personally, after searing, I put an onion inside and maybe an unwaxed lemon then rest the chicken on the garlic and make up the fluid with a stock though wine is recommended. Slow cook.

If going the full monty then you stuff cloves in the cavity as well.

[elleng]

10. Can't scare ME! NOTHING better than garlic aroma!!!

Sear what? Share your recipe, please???!!!

[intaglio]

11. For a 3lb bird, simple, first brown (sear) the outside of the bird

Next get a casserole large enough and put a layer of garlic cloves un-skinned at the bottom (reckon about 10 - 15 cloves per bulb). Add other flavours as they take you. Tarragon, pre-cooked shallots or maybe a small amount of drained and dried capers.

Fill the body cavity with tasty or not as you choose; a skinned onion, maybe a lemon, perhaps mushrooms, more garlic cloves. Now put the prepared bird onto the layer of garlic. Next the stock 2 cups total fluid, if you feel like it use 1/2 - 3/4 of a cup of vermouth/white wine made up to 2 cups with stock; pour over and then season. Difficulty, over here I'd use 2 or 3 rashers of a good dry-cure streaky bacon to keep the top of the bird moist not sure of the availability of that in the USA.

Put on the hob and bring to a simmer. Add the lid and put in a pre-heated oven 200C/400F/Gas 6 for 1 1/4 - 1 1/2 hours. Take out and pour off the liquor for gravy (skim if necessary). Let rest for 20 mins or so. Serve with veg of choice (I usually roast off some diced sweet peppers and aubergine egg plant for the last 15 - 20 mins in the oven)

Serve with fresh bread (a beer bread would probably go well) and squ-e-e-e-ze the very soft insides from the cloves onto it.

[elleng]

12. Thanks! Saving,

thinking of good time to do it, SOON!

[trof]

13. Whoa! KEEPER! Having it tomorrow night.

Thanks.

[elleng]

14. Please report back!!!

[trof]

15. I will.

[hobbit709]

16. I make a crockpot garlic chicken.

1 whole chicken stuffed with as many peeled garlic cloves as it will hold inside. About 6 jalapeno peppers.
Turn crockpot on and forget about it for 7 hours.

So tender the meat just falls off the bones.

[elleng]

17. Sounds good.

Don't have a crockpot. Maybe I should get one!

[rdharma]

18. Do you think this variation of the "garlicky chicken" recipe will work?

I have some chicken breasts thawing. I was going to do some rather boring stuffed chicken breasts, but that video got me thinking.....

Do you think Thai fish sauce could be substituted for the "real" anchovies?

Thai fish sauce is made of water, anchovy extract, salt and sugar.

[elleng]

19. I think it sounds like a good substitute.

Let us know how it works!

[Fortinbras Armstrong]

20. Reminds me of chicken peccata n/t

[Jazzgirl]

21. I am cooking that this weekend.

So yummy and easy.

[elleng]

22. GREAT!

[rdharma]

23. Wow! That is a great recipe!

I took a few short cuts..... like using bottled lemon juice, minced garlic from a jar, and Thai fish sauce.

Next time I'll use boneless thighs...... but the breasts were great! And that sauce!!!!!!

Thanks for the recommendation!

[elleng]

24. Good to hear!

Thanks, and glad the Thai fish sauce worked!

Boneless thighs are always my preference.