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.