40 Cloves

Wow!  That’s a lot of garlic!  And you’ll be so glad there is that much.  Mistral’s Chicken.  The M in Mistral’s stands for Mmmmmmm!  Our friends in California made this for us and served it up with yummy crusty bread and a lovely, oaky Pinot Gris.  More Mmmmmmmm!  One of the coolest things about this recipe, aside from how great your house will smell is that it’s basically just easy-peasy fried chicken and noodles.  Grown-up fried chicken and noodles.  Fried chicken and noodles you can serve when you want to really show the love to that special someone.

So here we go.  The ingredients for Mistral’s Chicken:

1 whole chicken, cut into pieces for frying     (Or if you’re lazy like me, buy it already cut up….the groovy thing about that is that you can pick just the kind of pieces you like!  I get a package of boneless, skinless breasts and 1 package of boneless, skinless thighs.)

40 cloves of garlic, peeled

1/2 cup of chicken broth

1/2 cup of dry white wine   (Be sure it’s a wine you like to drink–the alcohol will cook off, but the flavor will intensify–if you didn’t like the flavor before, you won’t like it in the recipe either.)

Salt and pepper

1 TBSP oil

1 TBSP butter

Egg noodles–prepared just before the chicken is finished.

First things first….peel 40 cloves of garlic.  A task that is quite a lot less daunting if you have one of these little garlic-peeling tube thingies:

You put each clove in the tube, roll it around on the counter and the peels just come off!  Very cool!

Set the garlic aside.

Place the oil and butter in a large fry pan over medium-high heat.

Season the chicken with salt and pepper, lay it in the fry pan seasoned side down and season the other side.  Leave room around each piece, working in batches if necessary.  (If pieces are too close they will steam instead of frying and you’ll miss out on all the yummy caramelized browned part.)

Safety Note:  Always use a cutting board that you reserve JUST for raw meats.  Always wash your hands before and after handling raw meat.

Leave the chicken alone until it browns and loosens from the bottom of the pan easily and then turn and brown the other side….about 5 minutes per side, depending on thickness and bones. 

Mmmmm…doesn’t that look yummy?  Can you just smell it?!

Add all of the garlic to all of the chicken, burying the garlic under the chicken.  Let it cook until garlic starts to brown….about 5 more minutes.

When the garlic starts to brown, add the stock and wine.  Simmer until the garlic is nice and soft…about 20 minutes.  Add more liquid, maintaining the stock to wine ratio if needed. 

This is when it REALLY starts smelling great!  When you think the garlic is nearly ready, cook the noodles according to the directions on the package.

Drain the noodles and pour the chicken, garlic and pan liquids over the noodles. 

Serve with a nice, crusty bread; toasted and buttered if you like.  Let your guests know they should try smearing the soft garlic over their pieces of bread.  I also recommend serving Mistral’s Chicken with the rest of the wine you used to make the sauce—most likely you have most of the bottle left–but have a second bottle chilled anyway!  Drinking the same wine you cooked with really amplifies the flavor and compliments the dish perfectly.  Try it!  You won’t be able to stop yourself from making that yummy noise….Mmmmmmmmm!



Filed under dinner, lunch, recipe

4 responses to “40 Cloves

  1. Carol

    Great photos! I am especially enjoying all of your side recommendations…
    like garlic tubes, no crowding while browning, and use a tasty wine. Thanks for sharing your secrets along the way!

    • Thanks! I’m taking photos with my Blackberry. Glad you like the side comments–they’re what I think is missing from most recipes–the sort of thing that would help if you’ve not made a recipe before; the sorts of things that make a recipe seem more do-able.

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