This is a recipe I have been so intrigued to try for a long, long time. It is in one of my old cookbooks, and I just never got around to it. When we started this challenge, we decided that each of us would get to pick a recipe for the week. This was Paolo’s choice, and I was really excited because I was finally going to be able to try it.
As a dish, it is fairly easy to make. The smells as you cook the chicken, then the garlic, are absolutely wonderful. Now, as for the finished dish…..hmmm. We all decided that it was much too garlicky. My daughter was not so pleased, and Paolo isn’t such a huge fan of garlic as I am. Honestly, we were all not as impressed as what we were expecting. I had high hopes for this. But I think if you switch it up a bit and follow my other cookbooks recipe, it would be less pungent and more velvety. In the book it calls for you to leave the garlic unpeeled and bake the chicken in the oven for an hour and 45 minutes. That said, onto the recipe and our rankings!
Overall taste points: 5.6 / 10
Availability of Ingredients: Easy to find
3 tbsp olive oil
1 3-4 lb chicken, cut into 8 pieces
Kosher salt and ground black pepper, to taste
40 cloves of garlic, peeled (you can use up to 100 cloves)
1/2 cup dry vermouth
3/4 cup chicken stock
1 tbsp. chopped tarragon ( I used parsley because I couldn’t find tarragon yesterday)
Heat oven to 350F. Heat oil in a 6qt Dutch oven over medium high heat. Season chicken with salt and pepper; add to pot and cook, turning once, until browned, about 15 minutes. Transfer to an 8″ x 8″ baking dish; set aside. Add garlic to pot; cook until browned in spots, about 6 minutes. Add vermouth; cook, scraping bottom of pot, until slightly reduced, about 2 minutes. Add stock; boil. Transfer 1/4 of the garlic to baking dish; mash remaining into stock. Pour over chicken, bake until chicken is glazed and tender, 15-20 minutes. Garnish with tarragon. Serves 6-8.
From my kitchen to yours,