Chicken with Garlic Sauce
By Sarah Fritschner from August 2014 Issue
Great Cooking Tips
Getting the most from garlic
1. Storing garlic: Keep fresh garlic cool, dry, and in a dark place. Light will cause it to sprout. Better to store it in a drawer or paper bag.
2. Freezing garlic: If you grow (or buy) too much, you can stick whole bulbs in the freezer until you need them. Just pop them in the freezer—no blanching necessary.
3. Roasting garlic: There are many ways to roast garlic and all do the job. One is to cut off the top of the bulb so it's flat and many of the cloves are exposed. Pour a little olive oil in a square of aluminum foil. Put the bulb's flat top into the oil and enclose in foil. Bake at 350° for 40 minutes, or until the cloves are soft. Use immediately, or pour a little extra olive oil on top and store any extra in the refrigerator for a week.
Watermelon and Tomato Salad
See the recipe
2 to 3 Tbsp flour
1 tsp salt
1 tsp pepper
4 chicken thighs or chicken breast halves (bone-in)
2 Tbsp vegetable oil
6 large cloves roast garlic (or 2 Tbsp puree)
1 C reduced-sodium (or homemade) chicken broth
1⁄4 cup cream, optional
Combine flour, salt, and pepper and sprinkle over chicken. Heat olive oil in a deep, wide, heavy skillet over medium-high heat. Add chicken, skin side down, and brown. Flip the chicken and brown well, about 10 minutes. Cover the pan, reduce heat to low, and cook 15 to 20 minutes, or until cooked through (large pieces and dark meat take longer).
Remove to a platter. Pour off all but a tablespoon of oil in the pan. Add garlic and cook on high heat about 30 seconds, or until beginning to brown. Add broth and boil on high heat until it reduces to 1/4 cup, more or less. If using cream: add cream and allow it to boil 2 minutes to thicken. Spoon over chicken before serving.