Wednesday, November 2, 2011

What The Heck Am I Going To Make For Supper?

It 5pm and I am sitting here trying to figure out once again what to do with the chicken.  I don't know about you but I like to put something different on the table each and every night but, my dilemma is that Friday is grocery day and I am running low on supplies.  Now one thing you need to know about me, if you don't know this already is that I am a food hoarder.  Probably not a hoarder like those people with all the animals but, I need to know that there is more than enough in the house.  That said, we have more than enough but, I just need to know we won't starve (which trust me we never come close to).

So, off to the Internet I went.  You get some amazing answers when you type in...Something new to do with chicken breasts!  Apparently I am not the only person with this problem.  I came across the following recipe on Simply Recipes and it sounds awfully good so that is what we will have tonight with some mashed potatoes and a vegetable to be named at a later date.

Garlic Chicken with White Wine Sauce Recipe
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You can of course peel the garlic if you want.
·         1 4-pound whole chicken, cut into eight parts
·         Salt and freshly ground black pepper
·         2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
·         Olive oil
·         1 1/4 cup dry white wine, such as a Sauvignon Blanc
·         3 large sprigs of fresh tarragon
·         3 large sprigs of fresh thyme
1 Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.
2 Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
3 Add a little more olive oil to the pan if necessary. Add the garlic and saut√© until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts.
Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.
Serve alone (low carb option) or with rice, noodles, baked or mashed potatoes.
Serves 4-6.
 The site had really cool pictures but, I cannot figure out how to get them to copy and copy will need to use your imagination.

Now to cooking I go!


  1. So.... How'd it turn out?

    Also, you'll have to let us know how you managed to "lightly smash" the garlic. I usually have to bash the heck out of it, then lean all my weight on the knife to get it to even dent a bit.

  2. Oh yes. It sounds delish. I'm anxiously awaiting the review.

    And, what veggie did you pick?

  3. ditto what J said. and why would you smash the garlic if your not going to take off the peel?
    I realize it's not fair to question, an individual who is trying someone else s recipe, but heck its food science, we need to know.