Monday, May 28, 2007

It's Still Monday!

And I have just enough time to post before it's Tuesday.

Well, it’s the day after now and I promised myself I’d be prompt on this. My Sunday’s are slowly getting kicked back into gear. I eased myself in with an intuitive side dish of pasta and sautéed eggplant, zucchini, and yellow squash. The main course was a recipe from one of my roommate’s cookbooks: Chicken Dinners by Carrie Holcomb. I chose to do the a garlicky chicken dish that I think was better than anything I’ve made in weeks. Not to say it was great- it seems like my own cooking never is- but this is definitely a keeper. I already had a bottle of red wine open and didn’t want to pop a white just for a recipe, so I stuck with the chicken stock. Well, chicken bouillon really, but it worked out just fine. I would also cut down the quantity of the garlic tremendously next time. Each clove tasted fine, but it wasn’t thrilling and they were too mushy and too plentiful to ever get through. The recipe suggests slipping the garlic cloves out of their peel to eat or even peeling before cooking. I’ll shut up now.

French Farmhouse Garlic Chicken

Serves: 4

4 small boneless, skinless chicken breasts halves
¼ tsp salt
¼ tsp pepper
40 small cloves unpeeled garlic
1 T cooking oil
½ cup dry white wine or chicken broth
½ cup chicken broth
1 T lemon juice
1 tsp dried basil, crushed
½ tsp dried oregano, crushed
2 T dry white wine or chicken broth
4 tsp all-purpose flour

1. Season chicken with salt and pepper. Cook chicken and garlic in hot oil over med-high heat for 4 to 6 minutes or until just browned. Add ½ cup wine, ½ cup broth, lemon juice, and spices. Boil then reduce to simmer for 6 to 8 minutes, until chicken is cooked through.

2. Set aside chicken and garlic; keep warm.

3. Stir together the 2 T wine or broth with flour (sift if you know what’s good for you- I didn’t). Stir into pan juices and bring to a boil. Cook and stir for 1 minute. Spoon over chicken.

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