Perfect Pairings: Chicken with Forty Cloves of Garlic and Viognier
October 30, 2012 1 Comment
Chicken with Forty (yes, forty) Cloves of Garlic is one of my favorite cold weather dishes. A flavorful chicken braise like this is not a quick dish to put together, but it is a great kitchen project for a cold weather Sunday. This dish is also something of a miracle in the way it transforms ordinary, inexpensive ingredients into a meal with delicious, elegant flavors.
Don’t let the forty cloves of garlic, which is quite literal, frighten you away. The slow-roasting and simmering process takes away the bitter bite of the garlic and leaves earthy richness in its place.
I’ve chosen this dish as a “perfect pairing partner” for Viognier, but it could be a perfect partner for a number of wines. I know a lot of people would choose a rich, butter Chardonnay to pair with this dish, and I agree with that whole-heartedly. I also agree that it could pair equally well with unoaked Chardonnay, Riesling, Gewürztraminer, Sauvignon Blanc, or Fumé Blanc. It could fare well with Beaujolais, Pinot Noir, Champagne or Rosé. It’s a wine-loving dish if ever there was one.
This recipe for Chicken with Forty Cloves of Garlic gets it delicious flavor from slow simmering, caramelization, and sauce reduction. While all this slow cooking is going on, the umami-rich chicken flavors blend with the earthiness and complexity of the herbs and garlic. It all adds up to a delicious dish!
However, the reason I chose Viognier as the perfect pairing for this dish lies more in what the recipe does NOT include rather than what it does. While many recipes use a squeeze of lemon, a dice of tomatoes or a splash of vinegar to add flavor complexity, this recipe does not have any acidity added at the end. We humans love the turbocharged flavor a dash of acidity brings to a dish, but it also diminishes our ability to taste the acidity in a wine. That’s one of the reasons why highly acidic white wines pair so well with seafood, salads, and Italian food!
However, acidity in food can kill a wine like Viognier. A typical Viognier is a relatively low acid wine, so it’s generally not a good match for high acid food. When paired with a high acid dish like Salmon with fresh Lemon, Viognier can transform from a rich, round, and delightful wine into something that tastes rather flat and bitter. A dish like this with little or no acidity is Viognier’s chance to shine!
For more ideas about food pairing partners for Viognier, check out my “Cheat Sheet for Viognier”.
This dish takes a good deal of time and effort, so I like to make a big batch. This recipe will feed 6 hungry people, or you can feed four people and have some wonderful leftovers.
- 4 chicken breasts, complete with bones and skin
- 4 chicken leg quarters, complete with bones and skin
- 3 whole heads garlic
- 2 T. butter
- 2 T. Olive Oil
- 1 cup dry white wine
- 2 cups chicken stock
- 1 t. dried thyme
- 2 T. flour
- 2 T. Heavy Cream
- Salt and freshly ground black pepper, to taste
- Separate the cloves of garlic and drop them, unpeeled, into a pot of simmering water. Let simmer for 60 seconds, then cool them quickly by shocking them in ice water. Drain the garlic, pat dry and peel. The garlic skins should slip easily off.
- Pat the chicken pieces dry with paper towels. Liberally season both sides with salt and freshly ground black pepper.
- Heat the butter and olive oil over medium heat in a large skillet or dutch oven. If you don’t have such fancy implements, a small stock pot will do. Add the chicken pieces, in a single layer, skin side down, and saute until golden brown, at least 3 – 5 minutes on each side. You will need to do this in several batches, moving the browned chicken off to the side untill all the chicken has had its turn. Don’t worry that the chicken is not cooked through; it will cook to tenderness during the braise.
- When all the chicken is browned and removed, lower the heat. Add the peeled garlic to the pot and sauté the garlic, stirring continuously, for five minutes until the garlic is just golden. Don’t let the garlic burn or get too brown, as this can lead to bitterness.
- When the garlic is golden, keep it in the pot and add 1/2 cup of the chicken stock. Raise the heat and allow the mixture to come to a simmer while continuously scraping the bottom of the pan to remove the browned bits from the bottom of the pot. Add the remaining stock, the wine, and the dried thyme, and return the chicken to the pot.
- Allow the mixture to return to a boil, then turn the heat down low, cover the pot and simmer for 30 minutes.
- When ready to serve, remove the chicken to a platter. Cover it with aluminium foil to keep the chicken warm while you finish the sauce.
- In a small bowl, which together the 2 tablespoons flour and 2 tablespoons cool water. While whisking continuously, add 1/2 cup of the still-hot braising liquid to the bowl, then quickly whisk the mixture back into the pot. Whisk for 2 – 3 minutes while simmering, until the sauce begins to thicken. Finish the sauce by adding the cream and adjust the seasoning, if necessary.
- Pour the sauce and the garlic over the chicken, and enjoy. This makes a great dinner with either a simple vegetable dish or a salad.
- Don’t forget the Viognier!