RICHARD OLNEY'S RECIPE FOR CHICKEN WITH 40 CLOVES OF GARLIC FIRST APPEARED IN HIS NOW CLASSIC SIMPLE FRENCH FOOD, PUBLISHED BY HARCOURT IN 1974. JAMES BEARD, JULIA CHILD, PATRICIA WELLS AND, MOST RECENTLY, DORIE GREENSPAN HAVE BEEN DOING RIFTS ON OLNEY'S RECIPE EVER SINCE. ESSENTIALLY, IT'S CHICKEN-IN-THE-POT. AND LIKE MANY CLASSIC RECIPES IT LENDS ITSELF TO INVENTION. THE POT ITSELF IS A LARGE DUTCH OVEN, BUT ITS CONTENTS CAN INCLUDE A WHOLE CHICKEN, A CUT-UP CHICKEN, ALL MANNER OF VEGETABLES, HERBS, WINE, STOCK, AND, OF COURSE, THE REQUISITE 40 CLOVES OF GARLIC. LEST YOU ARE PUT OFF BY THAT MUCH GARLIC, REST ASSURED. THE CLOVES, UNPEELED, ARE TUCKED AROUND THE CHICKEN, WHERE THEY INFUSE IT WITH A SUBTLE FLAVOR. PLUCKED FROM THE POT AND SQUEEZED, HOWEVER, THEY ARE IDEAL FOR SPREADING ON PIECES OF TOASTED BREAD OR SLAVERING ON THE CHICKEN AND VEGETABLES LIKE A CONDIMENT. YOU CAN PUT THIS DISH TOGETHER WITH WHATEVER'S IN YOUR LARDER; IN MY CASE, PRESERVED LEMON, FRESH TARRAGON, BABY CARROTS, TURNIPS, PEARL ONIONS, AND SALSIFY. NO SALSIFY? OKAY, HOW ABOUT FINGERLING POTATOES, SQUASH, RUTABAGAS, PARSNIPS, OR KOHLROBI? THE VARIATIONS ARE INFINITE.
PRE-HEAT OVEN TO 450º.
BRING A MEDIUM POT OF WATER TO BOIL.
MEANWHILE, TRIM THE ROOT AND STEM ENDS OF THE ONIONS WITH A VERY SHARP KNIFE.
DROP THE ONIONS IN THE BOILING WATER. ONCE THEY RETURN TO THE BOIL, BOIL FOR ONE MINUTE, THEN DUMP INTO A SINK FULL OF COLD WATER.
SQUEEZE THE ONIONS OUT OF THEIR SKINS AND SET ASIDE.
HEAT ABOUT 4 TBSPS OF OLIVE OIL IN THE BOTTOM OF A LARGE DUTCH OVEN.
DRY THE CHICKEN WITH PAPER TOWELS. SALT AND PEPPER INSIDE AND OUT. IF USING A WHOLE CHICKEN, STUFF THE INSIDE WITH SEVERAL SPRIGS OF TARRAGON. TRUSS OR TIE THE LEGS TOGETHER.
WHEN THE OIL IS VERY HOT, BROWN THE CHICKEN ON ALL SIDES, SLIDING IT AROUND SO IT DOESN'T STICK.
MEANWHILE, PEEL AND TRIM THE CARROTS AND TURNIPS. CUT CARROTS AND THE CELERY ON THE DIAGONAL INTO 2-INCH PIECES.
WHEN THE CHICKEN HAS BROWNED, REMOVE TO A PLATE.
TOSS THE ONIONS INTO THE DUTCH OVEN. SPRINKLE LIGHTLY WITH SUGAR. SEASON WITH SALT. SAUTÉ THE ONIONS TILL THEY'RE LIGHTLY BROWNED. REMOVE WITH A SLOTTED SPOON AND SET ASIDE.
ADD ALL THE OTHER VEGETABLES TO THE POT AND BROWN LIGHTLY.
MEANWHILE, SEPARATE THE GARLIC CLOVES.
NESTLE THE CHICKEN IN THE VEGETABLES. DISTRIBUTE THE GARLIC. ADD SEVERAL SPRIGS OF TARRAGON.
TIE TOGETHER A FEW THYME SPRIGS, BAY LEAF AND PARSLEY STEMS. ADD TO THE POT.
REMOVE THE PULP FROM HALF A PRESERVED LEMON. SLICE INTO THIN STRIPS. BOIL FOR A MINUTE IN A POT WITH 1 CUP OF WATER AND 1TSP OF SUGAR. DRAIN LEMON STRIPS AND ADD TO THE POT.
POUR IN 1/2 CUP OF WHITE WINE. LET THE WINE COME TO A BOIL BEFORE ADDING 1 CUP OF CHICKEN STOCK. REMOVE POT FROM THE STOVE AND ALLOW TO COOL FOR TEN MINUTES.
MEANWHILE MADE THE DOUGH WITH 1 1/2 CUPS OF FLOUR AND 3/4 CUP HOT WATER. WORK THE DOUGH ON A FLOURED SURFACE ADDING MORE FLOUR IF NECESSARY UNTIL HAS HE SAME CONSISTENCY OF RAW PIZZA DOUGH. (IN FACT, YOU CAN SUBSTITUTE RAW PIZZA DOUGH.).
ROLL THE DOUGH INTO A LONG SNAKE AND PRESS IT GENTLY INTO THE RIM OF THE POT. PRESS THE LID ON TOP, SO THE DOUGH FORMS AN AIRTIGHT SEAL.
PLACE THE POT IN THE OVEN AND BAKE FOR 55 MINUTES.
CRACK THE DOUGH OFF. UNSEAL THE POT. SCATTER WITH FRESH CHIVES AND TARRAGON.
SERVES 4
Ingredients
Directions
PRE-HEAT OVEN TO 450º.
BRING A MEDIUM POT OF WATER TO BOIL.
MEANWHILE, TRIM THE ROOT AND STEM ENDS OF THE ONIONS WITH A VERY SHARP KNIFE.
DROP THE ONIONS IN THE BOILING WATER. ONCE THEY RETURN TO THE BOIL, BOIL FOR ONE MINUTE, THEN DUMP INTO A SINK FULL OF COLD WATER.
SQUEEZE THE ONIONS OUT OF THEIR SKINS AND SET ASIDE.
HEAT ABOUT 4 TBSPS OF OLIVE OIL IN THE BOTTOM OF A LARGE DUTCH OVEN.
DRY THE CHICKEN WITH PAPER TOWELS. SALT AND PEPPER INSIDE AND OUT. IF USING A WHOLE CHICKEN, STUFF THE INSIDE WITH SEVERAL SPRIGS OF TARRAGON. TRUSS OR TIE THE LEGS TOGETHER.
WHEN THE OIL IS VERY HOT, BROWN THE CHICKEN ON ALL SIDES, SLIDING IT AROUND SO IT DOESN'T STICK.
MEANWHILE, PEEL AND TRIM THE CARROTS AND TURNIPS. CUT CARROTS AND THE CELERY ON THE DIAGONAL INTO 2-INCH PIECES.
WHEN THE CHICKEN HAS BROWNED, REMOVE TO A PLATE.
TOSS THE ONIONS INTO THE DUTCH OVEN. SPRINKLE LIGHTLY WITH SUGAR. SEASON WITH SALT. SAUTÉ THE ONIONS TILL THEY'RE LIGHTLY BROWNED. REMOVE WITH A SLOTTED SPOON AND SET ASIDE.
ADD ALL THE OTHER VEGETABLES TO THE POT AND BROWN LIGHTLY.
MEANWHILE, SEPARATE THE GARLIC CLOVES.
NESTLE THE CHICKEN IN THE VEGETABLES. DISTRIBUTE THE GARLIC. ADD SEVERAL SPRIGS OF TARRAGON.
TIE TOGETHER A FEW THYME SPRIGS, BAY LEAF AND PARSLEY STEMS. ADD TO THE POT.
REMOVE THE PULP FROM HALF A PRESERVED LEMON. SLICE INTO THIN STRIPS. BOIL FOR A MINUTE IN A POT WITH 1 CUP OF WATER AND 1TSP OF SUGAR. DRAIN LEMON STRIPS AND ADD TO THE POT.
POUR IN 1/2 CUP OF WHITE WINE. LET THE WINE COME TO A BOIL BEFORE ADDING 1 CUP OF CHICKEN STOCK. REMOVE POT FROM THE STOVE AND ALLOW TO COOL FOR TEN MINUTES.
MEANWHILE MADE THE DOUGH WITH 1 1/2 CUPS OF FLOUR AND 3/4 CUP HOT WATER. WORK THE DOUGH ON A FLOURED SURFACE ADDING MORE FLOUR IF NECESSARY UNTIL HAS HE SAME CONSISTENCY OF RAW PIZZA DOUGH. (IN FACT, YOU CAN SUBSTITUTE RAW PIZZA DOUGH.).
ROLL THE DOUGH INTO A LONG SNAKE AND PRESS IT GENTLY INTO THE RIM OF THE POT. PRESS THE LID ON TOP, SO THE DOUGH FORMS AN AIRTIGHT SEAL.
PLACE THE POT IN THE OVEN AND BAKE FOR 55 MINUTES.
CRACK THE DOUGH OFF. UNSEAL THE POT. SCATTER WITH FRESH CHIVES AND TARRAGON.
SERVES 4
