I love food magazines! I love drooling over recipes and pictures and reading about other people’s experiences at restaurants or eating in a different country. Two of my absolutely favorite food mags are “Fine Cooking” and “Saveur.” They are both quite different but appeal to me for their beautiful pictures, content and recipes.
Having said that, I’m sorry to say that I’m no longer subscribed to either. No, it’s not because I don’t like the magazines, it’s mainly because I have many back issues as I’ve been subscribed for many years and I don’t cook enough with the ones I already own (yeah, I’m one of those who can’t get rid of old issues).
Fine Cooking Magazines on Bookshelf
Nate is always accusing me of wanting to buy more magazines but not using them enough in my cooking. After having Nate tell me yet again that I have so many magazines and I should cook more from them, I decided one day to flip through my entire stack of Fine Cooking magazines.
I started to make a list for myself of all the recipes I plan to try. I actually started a document with different headings for beef/lamb, pork, chicken/poultry, veggies, starches, appetizers, desserts, and miscellaneous. I only made it through a third of the stack, and I already had enough on my list for weeks of cooking without repeating any dish. Scary! And a little exciting as well.
I realized I had all the ingredients for one of the chicken recipes I was reading. I had waiting for me in the fridge a defrosted whole chicken that I was originally planning to roast. I also had lots of garlic. The rest of the ingredients I happened to have handy as well.
So I scrapped my original idea of a roast chicken and changed up my menu in favor of this braised chicken. The only thing we needed was a baguette to soak up all the goodness of the braised liquids and the oh-so-buttery garlic. Nate was ordered to pick one up on the way home from work.
Braised Chicken with 40 Cloves of Garlic
(recipe taken from Fine Cooking, Vol 92)
3 1/2 to 4 lb chicken
Kosher salt and freshly ground black pepper
1/4 tsp. sweet Hungarian paprika
2 Tbsp. extra-virgin olive oil
40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads)
1/2 cup dry white wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
1 cup lower-salt chicken broth
Toasted baguette slices for serving
Position a rack in the lower third of the oven and heat the oven to 400F.
Trim any excess fat from the cavity of the chicken. Pat chicken really dry and season inside and out with 2 tsp salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon half in the chicken’s cavity. Cross the chicken legs and tie them together; tuck the wings under the chicken. Using a small sieve, dust the breasts and legs with the paprika.
Heat the oil in a 3- to 4-quart Dutch oven (large enough to fit the chicken snugly) over med-high heat. Add the chicken, breast side down, and cook until the skin is browned, about 2 mins.
Cook Chicken in a Dutch Oven
Turn and cook the the back and sides until browned, 2-3 mins per side. Transfer the chicken to a plate and pour off and discard the oil left in the pot. Return the pot to med-high heat. Add the garlic and wine to the pot, stirring to deglaze the browned bits from the bottom. Return the chicken to the pot, setting it breast side up on top of the garlic. Add the herbs to the pot, pour the broth over the chicken, and bring to a boil.
Braised Chicken in Dutch Oven with Wine, Garlic and Herbs
Cover and transfer the pot to the oven. Cook, basting the chicken every 20 mins, until an instant-read thermometer inserted in the thigh registers 160F, 45 mins to 1 hour.
Uncover and continue to cook the chicken until the thermometer registers 165 to 170F in the thigh and the juices from the thigh run clear, about 10 mins more. Transfer chicken to cutting board and the garlic cloves to a serving platter; cover both loosely with foil to keep warm.
Strain the braising liquid from the pot into a small saucepan; discard the herbs. Spoon off as much fat as possible. Bring to a boil over med-high heat. Simmer until reduced to 3/4 cup, about 5 mins. Season to taste with salt, pepper, and some of the reserved lemon juice.
Carve the chicken and transfer the pieces to the serving platter with the garlic. Serve with the sauce and the baguette slices.
Braised Chicken with 40 Cloves of Garlic
Turns out, this is actually a pretty easy recipe and very tasty! The chicken was moist and flavorful and the garlic was mellow but so mouthwatering! Don’t forget to squeeze out the garlic from the cloves and spread it on your bread like butter. Soooo good!
Braised Garlic is Like Buttah
Now, I’m more motivated to try even more new recipes from my magazines. I’m looking forward to jotting down more recipes to try as I work through the rest of my stack. Nate will be happy that I’m using my magazines and maybe if I work through enough of them, I’ll want to reinstate my subscriptions.
Which cooking mags do you have too many of? Leave us a comment and tell us about it!