Recipe: Chicken In 40 Cloves
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
As much as we love a good BBQ and summer produce, we’re excited to watch the leaves turn yellow and red and feel the days shorten because that means our meals are starting to change as well. Fall is really our favorite season for cooking. Braises, roasts, Brussels sprouts and squashes… we just can’t get enough. The thing is, most of those autumnal foods require a fair amount of time to prepare. And while there is nothing better than slowly braising a lamb neck for eight hours as you read by the fire, right now we just don’t have the time for that.
Luckily, we have access to plenty of chicken! With just a few simple ingredients, chicken lends itself to a quick braise — all that deep, warming flavor we crave within a reasonable weeknight’s cook time. For one of our first fall stews, Jake brought home a chicken, a quart of stock and four heads of garlic while Silka picked up a bottle of dry white wine and some cookies. (Obviously, the cookies were not used in the preparation of the chicken.) In under an hour, we were sitting down to a gorgeous meal in front of a roaring fire, in a warm house filled with the scent of slowly roasted, caramelized garlic.
Chicken in 40 Cloves
2 tablespoons extra virgin olive oil
tablespoon unsalted butter
1 chicken, cut into 8 pieces, at room temperature
about 40 large garlic cloves, or 4 heads of garlic, peeled
1/2 cup dry white wine
1/2 cup chicken stock
1. Pat the chicken pieces dry and season liberally with salt.
2. Add oil and butter to a dutch oven over a high flame.
3. When the fats are hot but not smoking, add chicken pieces, skin side down, and cook until skin turns an even, golden brown -— about 3 minutes. Turn over to brown other side and, when done, set pieces aside. Work in batches to cook all the meat.
4. Reduce heat to medium. Place the garlic cloves at the bottom of the skillet and sauté until garlic is lightly browned on all sides — about 10 minutes.
5. Add the chicken on top of the garlic, then pour in the wine and stock.
6. Cover and continue cooking until juices run clear when a thigh is pricked — 10 to 15 minutes more.
7. Take cover off and place under the broiler for 5 minutes to re-crisp the skin of the chicken. Serve over rice.