CHICKEN WITH BRAISED GARLIC AND ROSEMARY

By Kitchenbee

Bon Appetit / March 1982 – Supper Menus – Menu III

Ingredients

• 1 1/2 heads garlic
• 6 tblsp butter
• 1 1/2 chickens, quartered
• 2 tsp dried rosemary, crumbled
• Salt and freshly ground pepper
• 1/3 cup dry white wine
• 1 cup chicken stock
• 3 tblsp fresh lemon juice
• Watercress (garnish)

Preparation

Step 1

Separate garlic cloves (do not peel) and drop into small saucepan of boiling water. Simmer 2-3 minutes. Drain well; slip off skins. Set garlic aside.

Preheat oven to 425. Melt butter in shallow roasting pan large enough to accommodate chicken in single later. Roll chicken in butter and arrange in pan skin side down. Sprinkle with rosemary, salt and pepper. Roast 15 minutes. Turn chicken over and scatter garlic cloves over top. Baste with butter. Continue roasting until chicken is golden, about 30 minutes.

Transfer chicken to serving platter. Reserve about 7 garlic cloves and sprinkle remainder over top. Pour off fat from roasting pan. Add wine to pan and bring to boil over medium-high heat, stirring in reserved garlic and scraping up any browned bits. When most of wine has evaporated, add stock and lemon juice and boil rapidly until sauce thickens slightly. Season with salt and pepper to taste. Pour sauce over chicken. Garnish with watercress. Serve immediately, including some sauce, garlic cloves and watercress with each portion of chicken.