Wednesday, February 25, 2009

Philippe Daigle-Chicken with 40 garlic cloves

This is another of my favourite dish from the Patricia Wells’ Bistro cookbook. The book features some of the best bistro food in France. Contrary to popular belief a bistro is not a temple of extravagance or culinary opulence. A bistro has more in common with an English pub than a fine dining establishment. Don’t be surprised if in France your table cloth is made of paper instead of fine clothe. Anyway this dish is very easy and requires only a few ingredients and they are:

Ø 8 chicken thighs (I prefer the thigh because it can handle more heat and stack more easily in a standard non stick pan, make sure you use an over proof pan). I find the best are found at Cook’s meat on in West Kelowna, they are free range and well priced.

Ø 40 garlic clove peeled, no this in no a typo

Ø ½ cup of dry white wine

Ø ½ cup of chicken stock, homemade preferably.

Ø 1 tablespoon of olive oil and 1 tablespoon of butter

Ø Salt and pepper to taste.


Ø Preheat oven to 375° C

Ø Melt butter with olive oil in pan set to medium heat

Ø Salt and pepper chicken and place skin down in the pan, do not crowd the meat otherwise it will steam rather than brown. The goal here is to caramelize the meat, this is crucial to achieve a flavourful jus. Brown 10 minutes each sides

Ø Add garlic to the pan and make sure it is in contact with the pan, you are trying to brown it. Watch carefully to avoid over cooking the garlic.

Ø Brown the chicken a further 10 minutes for each side.

Ø Finally add the stock and the wine and finish cooking in the over for another 15 minutes and serve.

We like to serve this dish with sautéed potato and some side vegetable. We made it this week with a side dish of asparagus. The best part of this dish is to mop up your plate with a nice fresh baguette.


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