Slow-Roasted Garlic & Lemon Chicken
%^)From the "Best of the Best" cookbook from the editors of Food & Wine ... includes this recipe from Nigella Lawson in her cookbook "Forever Summer" ...
1 Chicken (approximately 3 1/2 to 4 pounds), cut into 10 pieces
1 Head fresh garlic, separated into unpeeled cloves
2 Large fresh lemons, scrubbed and cut into chunky eighths
Small handful of fresh thyme
3 T Olive oil
5 oz. White wine
Freshly ground black pepper
Preheat oven to 300 degrees.
Put the chicken pieces into a roasting pan that fits all the chicken snugly in one layer. Select a pan without handles so the foil cover fits tightly. Add the garlic cloves, lemon chunks, and the thyme (just roughly pull the leaves off the stalks, leaving some intact for strewing over later). Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin-side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook for 2 hours.
Remove the foil from the roasting pan and turn up the oven to 400 degrees. Cook the uncovered chicken for another 30 to 45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.
Serve straight from the roasting pan with the remaining thyme strewn over the top of each serving.
Serves 4 to 6
This was another KILLER recipe ! Very rich without all the fat and calories ... served with Armenian rice, French style green beans, and whole garlic bread ... finished off a bottle of 1999 Sebastiani Cabernet Sauvignon Sonoma County ... went great as we sopped up the gravy with the garlic bread !
KILLER !
Clink !
%^)
