Many many years ago a large Philippine newspaper asked my Mom if she wanted to be featured in their food column. Despite my lack of food knowledge I volunteered to take her place and be interviewed.
So I made my signature dish of chicken with 40 cloves of garlic.
The lady who interviewed me must have thought it strange that not once during the interview did I enter the kitchen. After we chatted for twenty minutes or so, my Mom brought out a large platter of a juicy roast chicken adorned with a generous amount of garlic which I claimed I had made earlier. The interviewer raved about how delicious the chicken was, how the garlic was not too strong and how the chicken was simply cooked to perfection… the best she ever tasted.
I think it’s only right to once and for all set the story straight.
The truth is, all credit for that dish should have gone to my Mom who spent the better part of the morning marinating, stuffing and roasting the chicken, plus making a strawberry cake for dessert. I, on the other hand, sat back, basked in the limelight and answered the interviewer’s questions.
So I’m coming clean with my version of a roast chicken in garlic sauce. This chicken is first pan fried and then finished off in the oven with slow roasted garlic and chicken stock which is then reduced into a sticky, garlicky sauce. Finally, a sprinkle of parsley to finish.
And, if you’ll take my word for it, this recipe is just as good as the one I didn’t make many years ago.
Chicken in Garlic Sauce
- 8 cloves of garlic
- 2 chicken quarters (your choice of supreme or marylands)
- 4 tablespoons olive oil
- 200 ml chicken stock
- salt and pepper to taste
- 1 teaspoon chopped parsley
- Place the garlic on a piece of foil and season with salt and pepper and drizzle a tablespoon of oil over it. Wrap the garlic cloves with foil and bake in a pre-heated oven at 180 c for 20 minutes. Remove from the oven and unwrap the foil
- Season the chicken pieces with salt and pepper and heat a pan with oil until very hot. Place the chicken pieces (skin side down) on the skillet and fry the skin until nicely browned, around 5 minutes. Turn the chicken pieces over and place the garlic cloves in the pan.
- With the back of a fork, press the cloves of garlic to remove the flesh of the garlic from the skin and add the 200 ml of stock.
- Place the skillet in the oven (which is still at 180 c) for 15 minutes, or until the chicken is cooked through.
- Top with chopped parsley and serve immediately.