Text 27654, 82 rader
Skriven 2012-07-28 09:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weather 35
==================
 ML> And you can get breezes, too. Where I've been the alternatives
 ML> seem to be "on" and "off." Oppressive stagnation or 80 mph with
 ML> a side order of havoc.
 NB> I don't think I much like those alternatives....  In-between is much
 NB> nicer...

Since I wrote that I've been in two more "derechos" -
the first put all Nashville out of power for 5 hours;
the second put all Williamsport, apparently, except for
Annie and Billy's, out of power for about that long.
I'm wondering if in 1000 years we won't be on our
inexorable way to being the next Venus.

 being at the Pond (where I won't get to go for a while now)
 NB> is even better, with the woods serving as a natural air-conditioner...

That is indeed a nice place, and you're lucky to be
part of it.

Oh My God Chicken
cat: main, poultry
servings: 4 to 6

4 sl bacon, chopped
4 lg hd garlic, outer papery skin removed
- top third of heads cut off and discarded
3 lb bone in skin on chicken pieces
- split breasts cut in half
Salt and pepper
1 onion minced
1 red bell pepper,stemmed, seeded and chopped fine
4 garlic cloves minced
1 Tb flour
1 1/2 c low sodium chicken broth
1/2 c dry white wine
2 bay leave
2 whole cloves
1/2 c pitted Kalamata olives, chopped
1 Tb fresh lemon juice
2 Tb chopped fresh parsley

Chicken Fricassee with Heads of Garlic

Cook bacon in large Dutch oven over medium low heat
until crisp, about 10 min. Using slotted spoon, transfer
bacon to paper towel lined plate. Put garlic heads, cut
side down in pot and cook over medium low heat until
golden brown, about 3 min. Transfer garlic heads to
plate. Pat chicken dry with paper towels and season.

Heat bacon fat in pot over medium high heat until just
smoking. Add half of the chicken and cook until golden
brown on both sides, about 10 min, flipping halfway
through. Transfer chicken to plate with garlic heads.
Return pot to medium high heat and repeat with
remaining chicken. Add onion and bell pepper to pot
and cook over medium heat, stirring occasionally, until
softened, 5 to 7 min. Stir in minced garlic and cook
until fragrant, about 30 sec. Stir in flour and cook
1 min. Whisk in broth, wine, bay leaves, and cloves,
scraping up any browned bits. Return garlic heads and
chicken, along with any accumulated juice to pot.
Bring to a simmer, cover and cook until chicken is
fully coked and tender, about 20 min for breasts
(160F on an instant read thermometer) or 1 hr for
thighs and drumsticks (175F. If using both white
and dark meat, simmer the thighs and drumsticks
for 40 min before adding the breasts. Transfer
chicken and garlic to a serving platter and tent
loosely with foil. Discard bay leaves and cloves.
Skim fat off the surface of the sauce with a wide
spoon. Add olives, return sauce to a simmer and cook
until thickened slightly, 4 to 6 min. Off the heat
stir in lemon juice and season with salt and pepper
to taste. Pour sauce over the chicken and garlic,
sprinkle with reserved bacon and parsley, and serve.

David Labate, Cook's Country Lost Recipes

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