Yen Family Site

Mistral’s Chicken With Garlic

Adapted from “Bistro Cooking” by Patricia Wells (Workman, 1989)
Taken from the New York Times.

Ingredients:

1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves, peeled (yes, that's forty cloves of garlic!)
1/2 cup dry white wine
1/2 cup chicken stock or canned broth

Instructions:

1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes. Remove all of the chicken from the pot.

2. Reduce heat to medium. Add garlic cloves to the pot. Sauté, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.

3. Return all of the dark meat chicken (i.e. legs and thighs) to the pot. Cover and turn to low so that the liquid is just at a simmer.  Continue cooking about 15 minutes and then add the breast pieces.  Cook until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, egg noodles.

Yield: 4 servings.