Chicken Stew with Garlic Recipe
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2 Tablespoons olive oil
1 whole cut-up chicken or about 3 pounds of parts
Sea salt and freshly ground Tellicherry pepper
2 large garlic bulbs - separated into cloves but not peeled
1/4 teaspoon ground Ceylon cinnamon
3/4 cup water, dry wine, or chicken stock
1 loaf crusty bread - sliced for serving
1. Put the oil in a large skillet over medium-high heat. When it's hot, add the chicken, skin side down.
2. Spinkle with sea salt and pepper, and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until pieces release easily from thepan. About 5-10 minnutes.
3. Then turn and rotate them every few minutes to brown them evenly. As the chicken pieces brown, after another 5-10 minutes, remove them from the pan and spoon out all but about 2 tablespoons of the fat.
4. Add the garlic and cinnamon, sprinking with more sea salt and pepper, and pour 1/2 cup of the liquid over all.
5. Bring to a boil, then adjust the heat so the mixture bubbles gently but steadily.
6. Cover and cook for about 30 minutes, then check and add the remaining liquid if the pan looks dry.
7. Cover and cook until the chicken and garlic are very tender, another 25-35 minutes.
8. At this point, you may refrigerate the stew for up to a day, reheat gently.
9. Transfer the chicken, garlic and pan drippings to a deep platter and serve, spreading the softened garlic cloves on bread slices.
1 whole cut-up chicken or about 3 pounds of parts
Sea salt and freshly ground Tellicherry pepper
2 large garlic bulbs - separated into cloves but not peeled
1/4 teaspoon ground Ceylon cinnamon
3/4 cup water, dry wine, or chicken stock
1 loaf crusty bread - sliced for serving
Classic Chicken Stew with Garlic Recipe
Adapted from How to Cook Everything, The Basics: All You Need to Make Great Food, by Mark Bittman. This is a good cookbook to have in your library.
Serves 4
Directions:1. Put the oil in a large skillet over medium-high heat. When it's hot, add the chicken, skin side down.
2. Spinkle with sea salt and pepper, and cook, undisturbed but adjusting the heat so the chicken sizzles but doesn't burn, until pieces release easily from thepan. About 5-10 minnutes.
3. Then turn and rotate them every few minutes to brown them evenly. As the chicken pieces brown, after another 5-10 minutes, remove them from the pan and spoon out all but about 2 tablespoons of the fat.
4. Add the garlic and cinnamon, sprinking with more sea salt and pepper, and pour 1/2 cup of the liquid over all.
5. Bring to a boil, then adjust the heat so the mixture bubbles gently but steadily.
6. Cover and cook for about 30 minutes, then check and add the remaining liquid if the pan looks dry.
7. Cover and cook until the chicken and garlic are very tender, another 25-35 minutes.
8. At this point, you may refrigerate the stew for up to a day, reheat gently.
9. Transfer the chicken, garlic and pan drippings to a deep platter and serve, spreading the softened garlic cloves on bread slices.
