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Friday, April 27

Braised garlic chicken

Chicken, cut into eight serving pieces, trimmed of excess skin and fat
3 to 4 pounds

Pepper, freshly ground

Canola oil
2 tablespoons
Garlic, separated into cloves, unpeeled
4 heads
Wine, dry white such as chardonnay
¼ cup
Thyme, chopped
1 tablespoon
  1. Season the chicken all over with salt and pepper. 
  2. In a Dutch oven over medium-high heat, warm the oil. 
  3. Working in batches, if necessary, add the chicken. 
  4. Cook, turning frequently, until well browned, about 7 to 10 minutes. 
  5. Remove from the pan and set aside. 
  6. Pour off all but 2 tablespoons of the fat in the pot. 
  7. Add the garlic cloves, and sauté over medium-high heat until lightly browned, about 3 minutes. 
  8. Add the wine, and deglaze the pan, stirring and scraping up the browned bits with a wooden spoon. 
  9. Sprinkle with the thyme, and return the chicken to the pot. 
  10. Reduce the heat to low, cover, and cook until the chicken is tender and opaque throughout, about 45 minutes. 
  11. Transfer the chicken to a platter, and cover loosely with foil to keep warm. 
  12. Using a fine-mesh sieve over a saucepan, strain the juices. 
  13. Press on the garlic cloves to extract as much liquid and pulp as possible; discard the solids. 
  14. Bring the saucepan to a simmer over medium-high heat, and season to taste with salt and pepper. 
  15. Top the chicken with the sauce, and serve. 
Note: There was not enough juices left to call a sauce when I followed the recipe. I took the garlic pulp, stirred in 1/2 cup more wine, and let simmer until it reduced and thickened.
Recipe from Williams-Sonoma Essentials of Slow Cooking.

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