CLAY POT COOKING RECIPES Chicken with 40 Cloves of Garlic
3. Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium- CLAY POT low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish. COOKING 4. Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in RECIPES remaining 2 tablespoons butter and pour over chicken. Chicken Tagine with Green Olives & Preserved Lemon Chicken With 40 Cloves Of Garlic If you can, make this dish as Moroccan women have for centuries, in the When garlic is slowly simmered, it mellows and becomes almost sweet in cone-topped clay cooker that gives it its name - otherwise a Dutch oven works well. Traditionally, preserved lemons require curing in salt for at least flavor. Serve this stew with crusty bread onto which the softened garlic may two weeks. But this method, discovered by Paula Wolfert, takes only five be spread. days. And, you can preserve just one or two lemons instead of making a Ingredients large batch. Try them chopped and mixed with green olives for an hors d'oeuvre, or place one inside a chicken before roasting, or chopped, in the 2 heads of garlic cavity of a fish. 4 tablespoons butter 1 tablespoon olive oil Ingredients 1 (3-pound) chicken, cut into serving pieces 8 large chicken thighs, skinned 1 teaspoon salt 3/4 cup finely chopped
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