#frenchcooking

Chicken with Forty Cloves of Garlic 

Source: The New James Beard 1989

A Provençal recipe I taught for years in my classes-and which never failed to astonish the students. They couldn't believe we would use forty garlic cloves, but the slow braising softens the garlic to a lovely buttery consistency and delicate flavor, like the garlic purée on page 534.

Makes 8 servings 

2/3 cups oil

8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)

4 ribs celery, cut in long strips

2 medium-size onions, chopped

6 sprigs parsley

1 tablespoon chopped fresh tarragon

(or 1 teaspoon dried)

1/2 cup dry vermouth

2 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Grated nutmeg

40 cloves garlic, unpeeled

Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onion, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then the lid (this creates an airtight seal removing the cover. so the steam does not escape). Bake in a 375° oven for 1 1/2 hours, without removing the lid. 

《Dinner or Creative time》

モノと想いを増やし過ぎていたかな…

模様替えをしました！！

Tonight I went French! Boeuf bourguignon is a French stew made with a red wine sauce instead of a beef gravy. Red wine gives a delicious richness to the sauce! With the exception of some seasoning ingredients I already had at home, I spent roughly $30 on the additional ingredients such as the meat, veggies and a few other things. Why spend a fortune at a fancy French restaurant when you can bring French cuisine right to your own kitchen?!

2lbs beef stew meat

1 bag baby carrots

1 bag baby Yukon gold potatoes

6oz container sliced baby bella mushrooms

1 box beef stock (low sodium or unsalted)

1 cup red cooking wine

6oz tomato paste

1tbs Worcester sauce

1tbs sugar

1 bay leaf

Salt, pepper, thyme, garlic/onion powder

In crockpot add carrots, potatoes and mushrooms. In large bowl or deep dish salt and pepper meat, lightly coat meat with flour. Shake off excess flour then brown in pan before adding meat to crock pot. Tip #7 coating meat in flour helps as a thickening agent for the sauce and works in place of making a roux. In the same pan add stock, cooking wine, tomato paste, Worcester sauce, sugar, bay leaf and seasoning. Wisk ingredients together and bring to boil. While boiling slowly wisk flour 1tbs at a time, no more than 4tbs necessary. Lower heat and let reduce till sauce thickens. Taste test! Tip #8 if the sauce is too sweet add a sour element such as lemon juice or vinegar. If the sauce is too sour add a sweet element such as sugar. Pour sauce over meat and veggies in crockpot and mix. Cook on high for 6 hours or low for 8 hours. Remove bay leaf before serving. Enjoy!