MISTRAL'S CHICKEN WITH GARLIC
This thoroughly Provençal dish – chicken smothered with garlic –
is named after the region's favorite native son, the poet Frederic Mistral.
Chef Michel Gonod, of the restaurant Le Prieuré outside Avignon, says this is
one of the most popular dishes on his menu. With it, sample a chilled rosé de Provençe.
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2 tablespoons extra-virgin olive oil
1 tablespoon (1/2 ounce) unsalted butter
1 chicken (3 to 4 pounds), well rinsed, patted dry, cut into 8 serving pieces, and at room temperature
Salt and freshly ground black pepper
About 40 large garlic cloves
1/2 cup dry white wine, such as Cassis
1/2 cup chicken stock
||In a deep-sided non-reactive, 12-inch skillet, heat the oil and butter over high heat.
Season the chicken liberally with salt and pepper. When the fats are hot but not smoking,
add the chicken pieces and cook on one side until the skin turns an even, golden brown, about
5 minutes. Carefully regulate the heat to avoid scorching the skin. Turn the pieces and
brown them on the other side, for an additional 5 minutes. Work in batches, if necessary.|
||Reduce the heat to medium. Bury the garlic cloves under the chicken to make sure they settle
in one layer at the bottom of the skillet. Sauté, shaking the pan frequently, until the garlic
is lightly browned, about 10 minutes. Slowly pour in the wine and stock. Shake the pan and
scrape up any browned bits from the bottom of the pan. Cover and continue cooking until the
juices run clear when a thigh is pricked, 10 to 12 more minutes.|
||Serve the chicken with the garlic and pan juices, with sautéed potatoes or rice.|
Excerpted from BISTRO COOKING copyright © 1989 Patricia Wells.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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