Saturday, April 19, 2014

National Garlic Day



Garlic Chicken

Ingredients
2 heads garlic, cloves separated
8 chicken drumsticks (about 2 1/2 pounds), skin removed, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup white wine
1 cup reduced-sodium chicken broth
2 teaspoons Dijon mustard
2 teaspoons all-purpose flour
1/3 cup chopped fresh chives or scallion greens
        
Directions
Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

Roasted Garlic Mashed Purple Potatoes
Ingredients
1 head garlic
1/4 cup extra-virgin olive oil
10 multi-branch sprigs fresh thyme (about 1/3 ounce)
2 pounds purple or all-purpose white potatoes, cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
                 
Directions
Preheat oven to 400°F.
Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.
About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.

Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.