Finally, I have decided to be creative in the kitchen without doing more baking. But you can certainly tell what I like to eat and therefore what I like to cook. One of the biggest challenges that I have cooking for The Critic and I is that he doesn’t like gravy, and I do. This means that I can’t braise chicken or make pork chops with a mushroom sauce. This makes me very sad indeed. However, he asked me to be a bit adventurous (in the kitchen) and jazz up our usual roasted chicken breasts with mashed potatoes. So I did!
I decided to do my take on the classic Chicken with 40 Cloves of Garlic – paring it down to a perfect meal for 2. I used 2 chicken breasts instead of a whole chicken and about a third of the classic amount of garlic. This meal turned out to be a perfect combination of chicken the way The Critic likes it, plus a sauce that I was able to use as gravy for my mashed potatoes! Enjoy!
Roasted Garlic Chicken
1 tbsp oil
2 boneless, skinless chicken breasts
1 head garlic, peeled but not crushed
½ cup white wine
½ cup chicken broth
¼ tsp thyme
¼ tsp sage
¼ tsp salt
¼ tsp rosemary
¼ tsp black pepper
In a large frypan, heat oil over medium-high heat. Add chicken breasts and cook until browned on all sides. Place chicken in an oven-proof casserole dish.
Add garlic to the pan and cook until all sides are browned. Add wine, chicken broth and herbs. Bring to a boil. Pour over chicken.
Cover chicken and liquid and cook in a 375°F oven for 25 – 30 minutes or until chicken registers 180°F on a meat thermometer.
When chicken is cooked, pour cooking liquid into a frypan. Crush garlic and bring gravy to a boil and reduce to about half. Serve gravy over chicken and mashed potatoes.