Chicken in Garlic and Shallots
1 whole chicken (broiler/fryer) cut into 8 pieces or 10 chicken thighs
Freshly ground black pepper
½ cup plus 2 tablespoons olive oil
10 peeled cloves of garlic
10 shallots, peeled and split in half from stem to root
Several sprigs parsley, sage and thyme (sorry, rosemary would put it over the edge)
Large ovenproof sauté pan with tight fitting lid (straight sides are needed. If you don’t have such
a pan you may need to brown the chicken in one pan then finish the dish in a casserole.)
Preheat oven to 350 F.
Season chicken liberally with salt and pepper. Toss with 2 tablespoons olive oil and brown on
both sides in wide frying pan or skillet over high heat. Remove from heat, add garlic, shallots,
herbs, and remainder of the olive oil (there’s no reason to chop the herbs, just distribute them
around and in between the chicken chunks). Cover and bake for 1 ½ hours.
Yield: 6 servings
This is a recipe from Alton Brown. Just for the record, Mike made it and it was AMAZING!
Also, Mike did use rosemary instead of parsley and he used boneless, skinless chicken breast and
cut it into quarters. We then used biscuits and dipped them into the olive oil in which the herbs,
garlic, shallots and chicken cooked (scooping up the baked garlic and shallots onto the bread)
and it was outstanding! Better than butter.