I have seen this recipe floating around the interwebs for ages now. I have seen it posted on food blogs all around the web and have been interested in trying it since I first started getting into “food porn”. I love garlic and chicken is definitely my favorite animal protein. I finally decided to try Mark Bitman’s version of it from How To Cook Everything.
I’ve got to be honest here. I found the chicken a little dry in this recipe. Maybe I let it cook too long, though I did stop cooking it before the time was up. I would add more braising liquid next time. The skin on the chicken turned out super delicious and crispy. The garlic was sweet and creamy. It was a pain in the butt to clean up the cast iron skillet, but I definitely think it was worth it.
I served it with SooFoo, which is a mixture of different grains and pulses including brown rice, lentils, wheat berries, and rye. I tried it in Whole Foods the other day at a sample table and they totally won me over. Delicious and a ton of non-animal protein and fiber.
Cast iron is such a great surface to cook on even if it is a terrible, annoying surface to clean. I really love the way that it colors food and the nice, even heating surface that you get. I also love photographing food in cast iron. It creates such a nice, clean contrasted backdrop for the food.
40 Cloves of Garlic and Chicken
Adapted from Mark Bitman’s How To Cook Everything
- 2 tbsp extra virgin olive oil
- 1 skin-on chicken breast
- 1 bone in, skin-on chicken leg
- 2 heads of garlic, at least (I used three small ones)
- 1/2 cup vegetable broth
1. Put the oil in a deep skillet with a lid or Dutch oven over medium-high heat. When hot add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary; the process will take ten to fifteen minutes.
2. Add the garlic, sprinkle with salt and pepper, and pour the liquid over all. Bring to a boil, then adjust the heat so the mixture bubbles gently but steadily.
3. Cover and cook, undisturbed, for about an hour, until the chicken and garlic are very tender.