Pui cu 40 de catei de usturoi (also in English)

chicken 40 cloves of garlic (9)

Pentru ca sunt mai indragostita de usturoi decat un italian, imi propusesem sa fac reteta asta demuuult- demult, dar pentru ca ma cam plictisesem de pui (si cand faceam, nimic nu mi se parea mai interesant decat puiul in lapte a la Jamie), i-a venit randul doar in week-end🙂

Pentru cei care se sperie de cei 40 de catei de usturoi – se pun intregi, necuratati, deci nu va va exploda gura de la prima imbucatura… nici de la a doua… nu dau iutenie, ci o aroma caramelizata, aceea de usturoi copt in coaja.

In rest, reteta simpla-simpla, exact cum am gasit-o la Nigella. Evident ca eu am avut mai putin pui (deci am pus mai putin usturoi), am inlocuit vinul alb cu unul rosu (ca numai de asta aveam desfacut, si singura nu sunt in stare sa desfac o sticla de vin), am pus rozmarin in loc de cimbru – pe scurt, am facut-o varza, si tot a iesit delicios. Data viitoare promit sa fac si eu reteta ca la carte.

Ingrediente:

8 pulpe de pui

6 fire de ceapa verde

40 de catei de usturoi

2 linguri de vin alb

sare, piper, cimbru, ulei

Metoda:

1. Se incinge uleiul intr-o tigaie (una care merge bagata in cuptor) si se rumenesc pulpele de pui cu pielea in jos (dupa ce au fost asezonate cu sare si piper).

chicken 40 cloves of garlic

2. Se scot pulpele de pui, si se caleste ceapa taiata rondele (inclusiv partea verde).

chicken 40 cloves of garlic1

3. Jumatate din cateii de usturoi (nedecojiti, dar curatati de excesul de coaja fluturanda) se pun in vas, peste ei puiul, peste pui restul de usturoi si crengutele de cimbru.

chicken 40 cloves of garlic (5)

4. Se toarna vinul si se acopera vasul (eu nu am avut incredere ca imi va supravietui capacul de sticla, asa ca am sigilat cu folie de aluminiu). Nu am mai pus alt lichid pentru ca stiu ca acest pui (de magazin) lasa multa apa (daca aveti alt pui, mai din curte, mai de calitate, adaugati si 50 ml apa sau supa de pui)

chicken 40 cloves of garlic (6)

5. Se da la cuptor 1,5 ore (ultima jumatate de ora l-am lasat descoperit, ca sa se mai rumeneasca).

si, gata!… (usturoiul copt in coaja, este absolut genial si aroma lui se simte in tot puiul; desi pozele sunt, de data asta si spre rusinea mea, facute cu telefonul, uitati-va numai cum arata usturoiul caramelizat).

chicken 40 cloves of garlic (9)

Chicken with 40 garlic cloves (recipe in English)

Because I am more in love with garlic than an Italian, I made up my mind to make this recipe long time ago. But, because I was kind of bored with chicken (and when I actually made some, nothing seemed more interesting than chicken in milk a la Jamie), it was only this weekend I have actually tested this recipe.

For those who are startled by the 40 cloves of garlic – they are used unpeeled, so it will not explode in your mouth at the first bite … nor at the second … you will feel nothing but the caramelized flavor of baked garlic.

Otherwise, a simple-simple recipe exactly as Nigella wrote it. Obviously I had not have the 8 chicken thighs the recipe called for (so I used less garlic also), I replaced the white wine with (as it was the only thing I had uncorked), I used rosemary instead of thyme – in short, I made quite a mess out of it, and still everything came out delicious. Next time I promise to follow the recipe by the letter🙂.

Ingredients:

8 chicken thighs

6 spring onions

40 cloves garlic

2 tablespoons white wine

salt, pepper, thyme, oil

Method:

1. Heat the oil in a pan (one that is oven-proof) and brown the chicken thighs skin side down (after being seasoned with salt and  pepper).

2. Remove chicken thighs from the pan, add the sliced ​​spring onions (green and white parts) and stir fry them.

3. Place half of garlic cloves (unpeeled, but excess papery stuff removed) in the pan with the onion. Put the chicken on top, then the rest of garlic and thyme.

4. Pour in the wine and cover the pan (I it sealed with aluminum foil). I have not put in any more liquid because I know that this chicken (store-bought) is quite watery (add 50 ml of water or chicken broth if you know the chicken you buy does not “leak” :))

5. Bake for 1.5 hours (I left it uncovered, for the last half hour).

and, here it is! … (garlic baked unpeeled is absolutely brilliant and it flavors the chicken; even though the photos are taken with the phone this time, look only how amazing the caramelized garlic looks) .

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