Sonoma Bistro Chicken And Garlic Recipes

CHICKEN WITH 40 GARLIC CLOVES

Steps:

• Pre-heat oven to 400 degrees.
• Season the chicken with salt and pepper. In a wide Dutch oven (I used a cast-iron skillet for later transfer to oven) over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
• Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
• Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
• Set the pan over medium heat and mash the garlic with the back of the spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside.
• (I made this a healthier version last night by adding the wine at the same time as the stock and just serving the dish with the whole garlic--minus the sauce and the butter at the end). It looked beautiful and was delicious.

SONOMA CHICKEN

Steps:

• Rinse the chicken and pat it dry with paper towels. Cut it crosswise into 8 equal pieces. With the cut side up, use the palm of your hand to flatten each piece to slightly less than 1/2-inch thickness. Sprinkle both sides of the chicken pieces with some of the rosemary, garlic powder, salt, and black pepper, and set aside.
• Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side or until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.
• Add the onion rings, mushrooms, and 1 tablespoon of the broth to the skillet. Cover and cook, stirring frequently, for a couple of minutes or until the onions and mushrooms start to brown and begin to soften. Add a little more broth if the skillet becomes too dry, but only enough to prevent scorching.
• Add the remaining broth, wine, and tomatoes to the skillet mixture and bring to a boil. Reduce the heat to medium-low, cover, and cook for about 3 minutes or until the tomatoes have softened. Raise the heat to medium-high and cook uncovered, stirring frequently, for several minutes or until about 1/4-1/3 cup of liquid remains in the skillet.
• To serve, place some of the chicken on each of 4 serving plates. Top each serving with some of the vegetable mixture, pan juices, and a sprinkling of parsley. Serve hot.