More onions, more garlic. I have to confess I’m puzzled when I hear that folks can’t figure out what to do with all the alliums that have been coming our way. They’re so essential to most everything I cook that I’m just pleased to see them in the box. But apparently that’s not the case for everybody. So here are a few more ideas for them, and a couple of other things.
This is one quick way to use up a lot of garlic, and it’s absolutely delicious. This particular version is adapted from a recipe in “Good Eats: The Early Years” by Alton Brown.
Ingredients:
1 (3- to 4-pound) chicken, cut into 8 pieces 1/4 cup plus 2 tablespoons olive oil, divided Salt and pepper 40 cloves garlic, peeled 5 sprigs fresh thyme Baguette or other crusty bread, for serving
Preparation:
Rub chicken with 2 tablespoons olive oil, then season on all sides with salt and pepper.
In a large skillet or small Dutch oven, brown the chicken over high heat until golden brown on all sides, about 10 minutes total. Do not crowd the pan. If necessary, cook chicken in batches.
When all chicken is done, return to skillet or Dutch oven and add garlic and thyme. Drizzle with remaining 1/4 cup olive oil and cover skillet or Dutch oven. Bake chicken for 1 hour or until chicken is cooked through. Serve immediately and use cooked garlic as a spread for sliced bread.