Garlic Peppercorn Chicken
Over the next three days I am posting a great winter meal that’s nice enough for entertaining, but easy enough for weeknights if do a
little prep work. I found this recipe for a garlic peppercorn pork brisket, but I modified it to chicken, which came out very much like a simpler, zestier coq au vin. The two kinds of garlic in it really comes through. I have used garlic powder a couple times lately, and it really does have it’s place, so don’t skip it in this recipe. Garlic powder is great for roasting and browning because it doesn’t scorch like fresh garlic. It’s not expensive, so get some when you have a chance. This is a great make ahead meal and takes very little to throw it together, then it just cooks until done. It’s even better the next day, so make it ahead of time for a quick meal. Serves 4.
8 skinless chicken thighs, with bones
2 T mixed whole peppercorns, crushed with a mallet or mortar and pestle
3 cloves garlic, finely minced
3 T all-purpose flour
1 T olive oil
8 cloves whole garlic, peeled
2 T chopped fresh rosemary leaves
1 c red wine
1 c reduced-sodium beef or chicken broth
1 8 oz package mushrooms, sliced
1 T butter
Fresh chopped parsley for garnish
Preheat the oven to 325 degrees. Season the chicken over with salt, crushed peppercorns and minced garlic. Combine the flour and garlic powder in a small dish and dredge the chicken pieces with the flour mixture to coat.
Heat oil in a large Dutch oven over medium-high heat. Add the chicken pieces and brown, about 5 minutes on each side (do this in two batches if it crowds the pan). Add the fresh garlic, rosemary and wine to the pan and deglaze, scraping the brown bits from the bottom of the pan. Add broth and bring to a simmer. Cover and place the Dutch oven in the oven for 45 minutes to an hour, or until the chicken is very tender. Check the pot after the first 10 minutes in the oven to see if the mixture is slowly simmering. If it’s boiling rapidly, turn the oven down 25 degrees. Just before the chicken is done, saute the mushrooms in 1 tablespoon of butter in a skillet over medium high heat. Cook until beginning caramelize.
When chicken is done, remove it from the pot to a plate and keep warm. If the liquid remaining in the pan is too watery, place the pan over medium high heat and boil to reduce to a sauce-like consistency. Add the mushrooms to the liquid from the pot and spoon the sauce over the chicken. Sprinkle with parsley and serve.