Garrison Smoke Detectors Beeping

chicken with 40 cloves of garlic soup with chick peas and clams

Preparation time: 90 min .
Difficulty: Average
Secret eat alone


This dish is important primarily because it gives rise to reckless speculation and comment on its impact on social relations. Among the amenities and the platitudes that say about the food and its consumption-type, the various "good appetite", the salad that "you clean your mouth" and that makes grappa "digest" - those are among about garlic the most solid and rooted. That is usually enough for a half laps bruschetta garlic and oil, which never fails to turn the gentleman who is easy on the sarcasm 'equation eat garlic = something you stink, making forecasts on the chance to kiss someone or stuff from which to imagine what could be unleashed to bring Chicken with 40 cloves of garlic to a dinner "social".
The big secret then to enjoy this fabulous dish is to eat in solitude religious not for its adverse effects on the food, there are, but for those on the conversation.
You need 40 cloves of garlic for a chicken stew about one kilo. Take the free-range chicken, raised on land-the one with the yellow skin and blood red and not the anemic pale and then get yourself a battery- bit 'of those with Provencal herbs thyme, marjoram, etc.. Fundamental also a bay leaf and parsley. There will also serve as a quart of vegetable broth-that is, an onion, a carrot and a stalk of celery boiled three quarters of an hour in salted water.

You will use a nice large pan or clay or non-stick (Teflon is not better though), heat 3-4 tablespoons of olive oil and seared on both sides of the chicken over high heat, then remove it and set aside. Then transfer the pan to 40 cloves garlic, peeled, needless to say? - And the bay leaf. Put the chicken over again then this Well-si' bed of garlic cloves, salt and pepper, spread the herbs or even just filled with thyme and broth. If you do not have it you can still use hot water, remember to add salt. Cover and let go until the chicken is nice and tender in the cooking liquid will not be withdrawn for 3 \\ 4 - it will take 60 to 90 minutes anyway. Take the chicken and place in a baking dish and ripassatelo ten minutes in the oven to grill mode. Meanwhile we must work hard to get the cream of garlic. If you used a non stick pan will already be quite separate and will be more simple: transfer the 40 cloves of garlic in a blender with a cup of broth, check salt and process until creamy. In gelatin emulsion will pan on the bottom: it will use half a tablespoon per serving, adding it directly on the plate. If you used a clay pot but you have to strain all through a sieve and then deglaze the sauce on the bottom with a little 'hot broth filtrate. Whipped garlic the same way you do and gelatin recovered on the sieve.
side dishes of fried potatoes I made with herbs of Provence: after being boiled, a couple of potatoes cut into small pieces and sauté in a pan with olive oil and butter until they form a crust. Salted and seasoned with Provencal herbs.

Serve as : distributed nicely garlic mousse on a plate, put 2-3 pieces of chicken, add a teaspoon of jelly, decorated with parsley and place near the potatoes.
Council of Sommelier: I ate chicken with 40 cloves of garlic along with a Verdicchio dei Castelli di Jesi and it went well but to be honest this is the ideal dish for a Gewurztraminer or Riesling. A combination like that will catapult you immediately in Alsace or in niche collected from parts of Saint-Germain in Paris to try an immediate sympathy for the descendants of Asterix.

Profitez!