RECETAS Y COCINA

Ingredients

• 1 large fryer chicken, quartered (approx. 6 lbs/ 2.5 kg)
• 1/4 cup (125 ml) peanut or canola oil
• Salt and pepper, to taste
• 1/4 cup (125 ml) olive oil
• 1 tsp (5 g) tarragon
• 1/2 tsp (2.5 g) ground ginger
• 4 heads garlic, split into cloves and peeled
• 1 cup (250 ml) white wine

Preparation

In a large frying pan, sear each piece of chicken in the peanut oil (or other flavorless oil) on very high heat until browned slightly. This will seal in the chicken's juices without cooking it completely through.

Put the seared chicken in a large, deep covered pan that will hold it easily. Salt and pepper the seared chicken, and sprinkle on the tarragon and ginger.

Scatter the cloves of peeled garlic over and around the chicken, and pour in the white wine. Cook on the stovetop, covered, on very low heat for 1 hour.

Baste the chicken with the juices every 15 minutes or so, and scatter around the garlic so it all gets cooked thoroughly. Add more white wine if needed.

Alternatively, use a covered roasting pan and, after searing, roast in a 300 F (180 C) oven for an hour and a half, basting every 15 minutes, or until juices run clear when you poke the chicken with a knife. (Try not to do this too often, it tends to dry out the chicken.) An advantage to this method is that by removing the cover the last half hour will result in a crispier skin on the chicken.

When the garlic is cooked thoroughly, the cloves in the bottom of the dish should become a mush that, beaten with a whisk, will themselves make a very thick sauce to accompany the chicken.

You can make this dish with the cloves still peeled and the ends cut off so that dinner guests can squeeze the garlic out of the cloves and over the chicken or toasted crusty bread.

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