GG’s Thoughts: M and I love anything garlic, so if a recipe calls for a full head of garlic, we’re all in. This recipe has just enough ingredients that I feel like we’re cooking something special, but not too many that I feel we’re going to be spending an hour in the kitchen. I feel kind of silly posting a recipe for a roasted vegetable because we make them all of the time, but it’s good to have a reminder of the vegetables we love on this blog. (Original chicken recipe from Eating Well Magazine. Picture is GG’s.)
Garlic Chicken for Two
1 head garlic, cloves separated
4 chicken drumsticks (about 1 1/4 pounds), skin removed, trimmed
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons white wine
1/2 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon all-purpose flour
3 tablespoons chopped fresh chives or scallion greens
1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half. Sprinkle chicken with salt and pepper.
2. Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
3. Add the chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
4. Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through and the garlic is tender, 8 to 10 minutes. Serve the chicken with the sauce, sprinkled with chives (or scallion greens).
1 bunch of broccolini
1 large garlic clove
Extra-virgin olive oil
Salt and pepper
1. Pre-heat the oven to 350 degrees.
2. Wash and trim the broccolini and spread onto a baking sheet lined with foil.
4. Drizzle the broccolini with extra-virgin olive oil (about 1 tbsp) and sprinkle with salt and pepper to taste.
5. Roast broccolini for 10-12 minutes until the tops begin to brown and the stem is soft enough to stick a fork in easily.