The Home Cook: French Farmhouse Garlic Chicken

Lately I've been struggling to come up with stuff to cook for supper. For the average cook it seems like an eternal problem. While I like trying new stuff, I'm not one of those people who can eat something new and different every night, I like having a small (and growing) collection of go to recipes, stuff I know we like, stuff that doesn't carry the risk of needing the emergency back-up plan. Call me unadventurous, but it's the truth. I have the standards that everyone eats pasta/sauce, grilled sandwiches, burgers, brats or soups. I have the family recipes that Tim and I grew up loving...stroganoff, nachos, pork tenderloin or calico beans. And over the last few years I've been gaining a steadily growing collection of new-to-us-standards...seafood puffs, french bread pizza, Cowboy biscuits and beans, chimichangas, chicken enchiladas and garlic chicken.

I've apparently got garlic and chicken on the brain. Last time it was a whole roasted chicken (yum!) this time it's a super quick supper idea, as in the 30 minute or less variety. One of my favorite supper inspiration tomes is Better Homes and Gardens 30 Minute Meals...it's trite and not exactly ground breaking, but it is good food, with very few exotic ingredients and is much better for us than fast food (our bane and crutch). This recipe is quick and very good (or I wouldn't post about it). The garlic mellows with the cooking giving it more of a soft roasted flavor and less biting, it also makes the house smell wonderfully gourmet. Have I mentioned that it's dead simple, because it is. And we all know how I swoon over something that is stupid easy. All the more reason to give it a try and see if it fits with your repertoire.

French Farmhouse Garlic Chicken
Better Homes & Gardens Big Book of 30-minute Dinners, pg.66

4 small boneless chicken breast halves or 4 Thighs, about 3/4 lbs. of chicken
1/4 teaspoon salt
1/4 teaspoon pepper
40 small cloves of garlic, unpeeled*
1 Tablespoon Olive Oil
1/2 cup Dry White Wine or Chicken Broth**
1/2 cup Chicken Broth
1 Tablespoon Lemon Juice
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
4 teaspoons Flour
2 Tablespoons Dry White Wine or Chicken Broth

Hot Mashed Potatoes or Cooked Rice***

Rinse chicken and pat dry. Season with salt and pepper. In a 10-inch skillet cook chicken and garlic in heated oil over medium-high heat for 4 to 6 minutes or just until browned, turning once half way through.

Slowly add 1/2 cup wine/broth, 1/2 cup broth, lemon juice, basil and oregano. Bring to boiling; reduce heat, cover and simmer for 6 to 8 minutes or until chicken is no longer pink and juices run clear. Use a slotted spoon to transfer chicken and garlic to a warm serving platter. Keep Warm.

In a small bowl stir together the flour and the 2 Tablespoons wine or broth. Slowly stir into pan juices and cook until sauce is thickened, about 1 minute. Spoon over chicken and serve with potatoes or rice.

Cook's Notes:

*I always peel and very roughly chop my garlic...I just don't care for the skin or whole cloves.

** Use the wine where indicated if at all possible, it's that much better.

*** Definitely not mandatory, the book implies that there is enough sauce to top the potatoes (or rice...?!?) but there really isn't, you'll need to double or triple (depending on how much you love the sauce) the last 7 ingredients to make enough for that.

I like serving this with orzo salad or wild rice pilaf.