Category: Poultry
Chicken Thighs with “Forty Cloves of Garlic” by Foodie’s Chef Laura Brennan
Chicken with 40 cloves of garlic is a classic French country dish. The garlic cloves mellow considerably in pungency during the cooking process and become sweet little delicious nuggets. This is a quick dish for a holiday supper that can be made ahead and re-heated.
Don’t be daunted by the thought of peeling 40 cloves of garlic—rubbing the cloves vigorously between your palms helps the papery skins to slide off. Another trick is to work them between two metal bowls: put the garlic cloves in the bottom of a metal bowl and place an equal-sized bowl on top. Twist, push and rock the top bowl over the bottom bowl holding the garlic cloves. This technique also helps to loosen the skins.
Peperonata by Chef Laura Brennan
Peperonata is no mere sautéed pepper and onion stew; rather it is a dish in which the whole is definitely greater than the sum of its parts. The slow cooking process softens the vegetables and weds together the contrasting flavors. It yields a dish that can be eaten warm or cold, that can accompany chicken (grilled chicken breast), meat (roasted pork tenderloin), fish (sautéed shrimp) or just a good crusty bread, cheese and salumi platter.
