Rosemary and Garlic Chicken

My apologies, I’ve been a bit remiss with my blogging this week. I got an e-mail from the editor at Oklahoma Living Magazine on Monday asking me to send in a list of article ideas for next year’s editorial calendar, by Friday! And, truth be told, I didn’t have a single idea in my head. Anyway, after a lot of brainstorming, a lot of research, and a couple of sleepless nights, I did manage to put a list together, and got it in by the deadline. (Phew, wipes sweat from fevered brow).

To make matters worse, I’ve been plagued by allergies this week. By Thursday night, they were so bad I was convinced I was coming down with a cold. But enough of my moans and groans, on with the recipe.

This is yet another one from the BBC Good Food Magazine. There are some seriously good recipes in here; the only one I’ve blobbed (failed) with so far was the marmalade chicken. I over-cooked the sauce and it ended up like sticky toffee chicken. I will try it again though, as the bit of sauce that didn’t totally caramelize tasted pretty good, I will just have to take a little more care with it next time.

This recipe, however, was a success. It was so easy to make, and tasted bloody marvelous if I do say so myself. I did make a couple of minor changes to it, and hubby pronounced it a definite keeper.

Rosemary and Garlic Chicken

Note: The recipe recommends cooking the garlic with the skin on, as the slow cooking makes it soft and sweet. Then just pop each clove out of the skin and squish it in the sauce as you eat. Yum!




Ingredients:

6 chicken thighs, bone in, with skin
½ cup flour, seasoned with coarse ground black pepper
1 head of garlic, peeled if you prefer.
2 tablespoons olive oil
3 stalks of rosemary, my rosemary plant has up and died on me so I used dried.
1 cup dry white wine
Black pepper, to taste

Directions:

• Trim away any excess skin and fat from the chicken, and toss in seasoned flour.
• Separate the garlic into cloves, I didn’t peel it, but I did trim the ends off each clove.
• Heat the oil in a large skillet over a medium high heat until searingly hot. Add the chicken skin side down, and fry without moving until skin is brown and crisp. (I reduced heat to medium after 2-3 minutes). When skin is browned and crisp, turn chicken over and brown other side.
• Add garlic, rosemary, pour in wine, and season with coarse ground black pepper. Bring to the boil, then reduce heat to low, cover pan, and simmer for 40-45 minutes, until chicken is tender and sauce thickened.

I served this with basmati rice, and buttered spinach.