Ingredients
Serves 4 to 6 as a main course
Step 1
1. Preheat the oven to 400°F.
Step 2
2. Peel the outer layers of skin from the head of garlic until you reach the individual cloves. Slice off the top of the head so the flesh of each clove is exposed. Put the head of garlic on a sheet of foil, drizzle with olive oil, season with salt and pepper, and close the foil into a pouch. Bake for 45 minutes, until the flesh of each clove is light brown and very soft when tested with the tip of a knife.
Step 3
3. Once you've slipped the garlic into the oven, heat 1 teaspoon olive oil over medium heat in a large heavy pot or Dutch oven. Working in two batches, arrange the chicken in the pot, skin side down, in a single layer. Season with salt and pepper and cook for 3 minutes on each side, until golden. (Be careful not to burn yourself with the sizzling chicken fat.)
Step 4
4. While the chicken is browning, peel and quarter the onions. Set the meat aside on a plate and pour out the excess chicken fat. Put the onions in the pot and cook for 5 minutes, until softened, stirring regularly.
Step 5
5. Add the tomatoes, thyme, bay leaves, and ground chile powder, and arrange the chicken over the vegetables. Pour in the wine and bring to a simmer. Cover and cook over medium-low heat for 40 minutes, stirring from time to time to make sure the vegetables don’t stick to the bottom.
Step 6
6. Remove the garlic from the oven, open the pouch, and let stand until cool enough to handle. Squeeze the garlic out of each clove into a small bowl, and mash with a fork to form a paste. Taste and adjust the seasoning. Cover and set aside.
Step 7
7. When the chicken is cooked, spoon the mustard in the pot and stir to blend into the sauce. Turn the heat up to medium-high and cook uncovered for 10 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning.
Step 8
8. Cover and keep over low heat until ready to serve. Serve over rice or pasta (fish out the bay leaves, or simply tell your dining companions not to eat them), with garlic paste on the side. The stew and garlic can be prepared up to a day ahead, covered, and refrigerated. Reheat the stew over gentle heat, and bring the garlic paste to room temperature before serving. The leftover sauce from the stew is splendid on pasta.
Nutrition Per Serving
Leave a Review
Reviews (7)
Back to TopI had to substitute boneless skinless chicken breasts and pureed tomato, because it's what I had on hand, but I really enjoyed the flavors of this stew. Next time I might add some chopped carrot and celery with the onions to make a chunkier sauce. I also stirred the roasted garlic puree into the whole stew, like another mentioned. Delicious, hearty, great cool fall weather dish.
venus523
Boston, MA
11/9/2013
Disappointing! I was excited about this recipe because there were a combination of ingredients you don't' normally see together. It sounded delicious. It did not taste delicious though. I made it to bring to a family dinner but ended up not using it. I would have been embarassed to serve it.
Anonymous
new york, ny
3/14/2013
I didn't have bay leaves, but this recipe was delicious nonetheless. I added some extra chili powder to give it a kick, and served it up with rye bread (which worked wonderfully with the flavors in the stew). I also stirred the garlic paste into the stew, as I wasn't sure quite what to do with it. It made for a warm, hearty meal. The good thing about this recipe is that is calls for simple ingredients that I frequently have on hand. If I found myself with these ingredients lying around and nothing else planned for dinner, I might make this again. However, I probably won't go out of my way to do so.
Tosia
11/14/2012
Simple and good over rice. I followed the recipe and served garlic on the side - everyone loved it
nort58
Burlington, Ont
4/30/2011
Given how many interesting ingredients are in this recipe, this was a real disappointment. It is easy to make and smelled good while cooking but the sauce tasted unremarkable.
Anonymous
New York
5/24/2010
我认为这是很好的…我承认我做了not do the whole head of garlic thang, but I did throw a couple of minced cloves into the mix. The sauce was a bit sweet - almost had a hint of cinnamon taste to it. I served it with egg noodles.
laah
1/16/2010
This was so simple to make and very yummy! My young children devoured it!! The only changes I made were to remove the skin from the chicken and use bacon fat to sear the chicken. It seemed like a lot of onions to use, but they really created the flavour for the sauce.
Anonymous
toronto
11/20/2009
