Garlic Chicken

No self-respecting Italian doesn't cook without garlic.  Personally, I love the stuff.  So this month's Weekend Cookbook Challenge was right up my alley, being garlic-themed and all.  Plus, it's being hosted by Chocolate Moosey, my new blogging mentor through Adopt-A-Blogger (although I had planned to participate before we were matched up).

I turned to my brethren, the Italians, to give me a good garlic recipe.  The Silver Spoon is the Italian equivilant to the Joy of Cooking in America.  Broad, well versed, and consistent.  

This recipe for Garlic Chicken has a strong garlic presence, but the pan roasting brings out the sweet, mellow flavors of cooked garlic, rather then the strong, acrid flavors of fresh.  This was perfect for roasting up a whole chicken and having leftovers for the whole week.  

Pollo All'Aglio

adapted from The Silver Spoon

2 T butter

2 T olive oil

1 chicken, cut into pieces

1 garlic bulb, separated into unpeeled cloves

5 T dry white wine

salt and pepper

heat butter and oil in a pan.  Add chicken and cook, turning frequently for 15 minutes until golden brown all over.  Add garlic cloves and cook until papery skins have turned golden brown.  Season well with salt and pepper.  Pour in wine, cook until evaporated.  Cover pan and simmer over low heat 30 minutes until chicken is cooked through.  remove lid, increase heat and cook until sauce thickens slightly.  

Serve with garlic cloves on the side, squeezing out roasted garlic as desired.