Chicken With 40 Cloves of Garlic and Spicy Greens |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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My Mom made this, and it's very good-worth the extra effort. Comfort food. Recipe courtesy of Sunset Magazine April 2012. Ingredients:
1/4 cup fine sea salt |
5 -6 lbs chicken, cut into 8 pieces |
4 -6 small garlic heads |
6 tablespoons olive oil, divided |
2 lbs green swiss chard |
2 lbs beet leaves |
1 -2 jalapenos or 1 -2 red fresno chile, sliced into thin rings |
2 teaspoons lemon zest |
3/4 cup dry white wine |
1 teaspoon fresh thyme, minced |
1 tablespoon fresh rosemary, minced |
2 fresh bay leaves |
2 tablespoons lemon juice |
1 tablespoon flour |
1 tablespoon butter, softened |
Directions:
1. Preheat oven to 400 wth rack in middle position.
2. In a large bowl, dissolve 1/4 cup salt in 2 quarts cold water. Add chicken.
3. Let sit at room temperature 45 minutes.
4. Meanwhile, bring a small pot of water to a boil.
5. Separate garlic into cloves and put in a metal bowl over garlic so it forms a domed lid.
6. Vigorously shake bowls together for several seconds, as though you are mixing a cocktail. The cloves should shed their skin.
7. Repeat if necessary.
8. Boil peeled garlic 30 seconds.
9. Drain and rinse in cold water. Trim any brown spots and hard stem ends, and set aside.
10. Heat 3 tbsp oil in a large pot over medium heat.
11. Meanwhile, tear chard and beet greens into large pieces.
12. When oil is just hot add 1/3 of the greens and let melt down, stirring occasionally.
13. Add remaining greens the same way.
14. Stir in chiles, zest, and salt to taste and cook, covered, stirring occasionally, until greens are tender, 10 to15 minutes. Set aside, covered.
15. Remove chicken from brine, dry thoroughly on kitchen towels and season lightly with salt.
16. Heat 2 tbsp oil in a 12-inch oven proof frying pan over medium-high heat.
17. Working in 2 batches, brown chicken on both sides, about 4 minutes per side, and transfer to a baking pan in a single layer.
18. Add wine, chicken broth, garlic, and herbs to pan and bring to a simmer, scraping up browned bits.
19. Return chicken to pan skin side up and roast in oven, uncovered, until an instant-read thermometer inserted in thickest part of thigh reads 160, 12 to 14 minutes.
20. Broil chicken 5 minutes to re-crisp skin.
21. Meanwhile, stir lemon juice into greens and reheat, uncovered to evaporate some liquid, until hot, about 5 minutes.
22. Stir in remaining 1 tbsp oil.
23. Spoon greens onto a platter and top with chicken and garlic (remove bay leaves).
24. Blend butter and flour into a paste with a fork, then whisk into juices in pan.
25. Boil until slightly thickened, about 3 minutes, and pour into a serving pitcher.
26. Add a few thyme sprigs to the platter if you like and serve with sauce.
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