there is something poetic
about eating
chicken with 40 cloves of garlic
on the eve of holy week
with a pair of dominican sisters
i "won" this dinner in a school auction
my alma mater
and a school i do some work with today
here's the part that might make you jealous
the school sits atop a hill
with a million dollar view
with historic buildings and cottages rambling among 40 acres
and
walkways are lined with trees
and a family of deer
that roam about
as if they are the family pet
it was so wonderful to be
among friends and family
in a place so blessed
enjoying an amazing evening
sister c spent the day putting together a meal
that had us licking our plates
but she wouldn't divulge the recipe
okay,
she gave bits and pieces of the recipe
but never the whole thing
here is my interpretation
of what really should be
required eating
during lent
olive oil
40 whole cloves (about 3 heads) of garlic--peeled
6 large chicken breasts (or parts you like) seasoned with salt and pepper
1 large leek--finely sliced crosswise (optional)
1/4 cup cognac
1 cup white wine (use your favorite)
1 1/2 cups chicken broth
salt and pepper to taste
in a dutch oven or heavy pan, heat olive oil. cook chicken breasts or parts, skin side down until skin is browned. remove from pan before meat is fully cooked. with oil still hot, toss in whole garlic cloves and stir for a few minutes--they should start to color. toss in leek (if using). continue to cook while stirring occasionally until the leek begins to soften. pour in cognac and then light it up. BE CAREFUL!! let the flame burn out completely. if you are uncomfortable with this technique you can skip it. the alcohol will cook off. i like the extra little smoky-ness it offers.
when flame is completely out, add wine and chicken broth. lay chicken side up in the pot. cover, lower heat to lowest setting and cook until the chicken is cooked through. this will vary depending on the type of chicken parts and size of pieces. check for after 30 minutes.
the sauce is a bit brothy and you want it thicker, remove the chicken and then simmer the sauce down until it achieves the required consistency. If you like the sauce really, really garlicky, you can take 1/2 the sauce and blend then return to the pot.
