10-16-2011, 08:50 PM
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Quote:
Originally Posted by SecretAgentMa'am
It's actually not a very acidic dish. The garlic is cooked whole with the chicken, so it gets baked in olive oil and pan juices for over an hour. When it's done, it's all soft and sweet and perfect for smearing all over crusty bread. Like roasted garlic, only it's all peeled first.
BTW, this is how I peeled all that garlic. It totally works! 3 heads of garlic all peeled and ready to go in the pan in under a minute.
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Well I'll be damned, that a new one on me. Next time I ned to cook that much garlic (for others, serious garlic and onions allergy) I'll remember that trick.
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