As I mentioned earlier, I am consciously trying to add more garlic to my diet. I’ve gotten some great suggestions on both Facebook and on Crooked Timber. Restricted by snow, I wanted to find something for today that didn’t require additional shopping. Inspired by mentions of chicken dishes with large quantities of garlic and restricted in options by a broken oven, I settled on this recipe, but ended up tweaking it a bit (see list of ingredients below).
This dish calls for a whole head of garlic. Even though I only used half the amount of chicken suggested, I still used a head of garlic, which met my need for lots of garlic. I had neither fresh parsley nor fresh rosemary so I replaced those with crushed rosemary, ground thyme, and a seasoning blend. I used chicken breasts instead of thighs. I happened to have a bottle of opened white wine, Oracle of the Wind Sauvignon Blanc 2010. The recipe calls for any white wine that you like, but since I don’t car for any white wine I just went with some leftover wine from a party. This worked well for the dish.
To complement the chicken, I made some salad: mix of baby spinach, red and green chard, and kale, mushrooms, and grape tomatoes, all diced. For the salad dressing, I mixed nonfat Greek yogurt with sunflower honey and a bit of vinegar.
While eating all this, I ended up cutting up the chicken as well as the whole cloves of garlic into small pieces. It occurred to me that this would all work well as a hearty salad. That’s probably how I will have the leftovers.
To recap, here is my version of the garlic sauce chicken recipe:
1 lb chicken breasts
1 head of garlic, cloves peeled, separated
1.5 tbsp olive oil
1 cup white wine
1/3 tsp chopped rosemary
1/4 tsp ground thyme
1/2 tsp no-salt seasoning blend
salt and pepper to taste
Then follow what’s in the original.