A tangy, spicy, hearty chicken feast

Central Otago Mirror - - FEATURES -

Given my ad­dic­tion to gar­lic, it will not come as any sur­prise to those that know me that this is one of my all time favourites, due to its high gar­lic con­tent and ease. It might be ad­vis­able not to cook this recipe be­fore an im­por­tant event or get to­gether.

Gar­lic chicken is amelt-in­y­our-mouth recipe that is so sim­ple it’s ridicu­lous. Sim­ply throw ev­ery­thing then walk away till its ready with the odd baste in be­tween.

Gar­lic, oth­er­wise known as the ‘‘stink­ing rose’’ has been revered by cul­tures through­out the world for both its medic­i­nal qual­i­ties and culi­nary uses. It is a bulb that is closely re­lated to the onion, and is renowned for its fra­grant pun­gency. The smell comes from the sul­phur com­pounds that gar­lic is made up of. Once bro­ken down dur­ing the di­ges­tion process it is re­leased into the blood stream. It is then trans­ferred to the lungs so when you breathe out, you get the po­tent smell.

Other than brush­ing and floss­ing it is quite dif­fi­cult to al­le­vi­ate the smell, so try chew­ing on some raw pars­ley, or some car­damom, mint, fen­nel, clove or anise seeds or suck­ing on some lemon. Some stud­ies show that drink­ing milk helps neu­tralise the odour due to its high fat con­tent.

Chop­ping or crush­ing gar­lic be­fore cooking ac­ti­vates the al­lyl sul­phide com­pounds which are be­lieved to be re­spon­si­ble for ac­ti­vat­ing and en­hanc­ing the medic­i­nal benefits. How­ever it must be rested briefly for around 10 mins prior to cooking in or­der for this ben­e­fit to be re­alised. For cen­turies gar­lic has been used to treat a huge va­ri­ety of con­di­tions re­lated to the heart and blood stream, in­clud­ing high blood pres­sure, hard­en­ing of the ar­ter­ies , high choles­terol, some can­cers, cold and flu. Some are sup­ported by science, some are not, but there is no deny­ing the medic­i­nal qual­i­ties of this de­li­cious plant.

Gar­lic adds a de­li­cious com­plex­ity to dishes that is hard to beat. It can be found in rubs, spreads, oils, soups, dress­ings, roasts, sea­son­ing, sauces and dips to name a few. You dress this dish up or down to suit any oc­ca­sion. My fa­vorite way is to serve it with fresh crusty bread for dip­ping into the mouth-wa­ter­ing juice cre­ated in the cooking process.

Gar­lic and Lemon Slow Cooked Chicken with Sage, Thyme and Rose­mary Prep time: Cook Time: Serves: In­gre­di­ents

Gar­nish

Method

5 5 mins 2 hours 1 free range whole chicken 20-40 cloves of gar­lic, peeled 1 good hand­ful of sage 5-6 sprigs of thyme 4-5 sprigs of rose­mary 150ml white wine 100ml chicken stock 2 lemons, 1 sliced, 1 juiced 4 ta­ble­spoons ex­tra vir­gin olive oil Salt and Pep­per

1 good hand­ful flat leaf pars­ley 1. Pre­heat oven to 150 de­grees. 2. Place chicken in oven proof dish with a lid. Sprin­kle gar­lic, sage, thyme, and rose­mary over the chicken and in the dish. Pour in wine and stock and pour oil over the chicken. Sea­son with salt and pep­per, pop lid on and place in oven. 3. Cook for 1 hour 30 mins bast­ing 3 times . Add in the sliced lemon and juice and cook for a fur­ther 30-40mins with lid on. 4. Re­move from oven. Chicken will be fall­ing off the bone at this point. Peel off skin and pull chicken off the bone. Pour over juices in­clud­ing all the de­li­cious gar­lic and herbs. 5. Sprin­kle with chopped pars­ley and serve im­me­di­ately.

Photo: BEC STAN­LEY/SUP­PLIED

Nicely spiced: Gar­lic and Lemon Slow Cooked Chicken with Sage, Thyme and Rose­mary.

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