forty clove garlic chicken & peach cobbler

This has to be one of our favorite recipes to make, it's from Bistro Cooking by Patricia Wells. Whatever ails you this is the cure all. It's so easy. The chicken is juicy the sauce is amazing and the garlic, wow, it's powerful and savory. I used chicken thighs on the bone, they were on sale, seasoned with salt, pepper, and olive oil. Brown chicken in a skillet over high heat. About 5 minutes until skin is golden brown. We take the chicken out and reduce the heat to medium and throw in 40 cloves of garlic, saute them a bit then we put the chicken back in and slowly pour in white wine and chicken stock. Shake the pan, scraping up any browned bits from the bottom of the pan. Cover and cook for about 10 to 12 more minutes. This creates the most heavenly garlic smell in our little apartment. We usually serve this with a wild rice. But today instead it will be with french bread. This of course is fantastic to spread the roasted garlic on. Oh divine.

Now here's my first try at a peach cobler. The peaches turned out perfect but I'm not that happy with the crust it was a little gummy underneath the top layer. The top was perfect, crispy and sweetened with a bit of sugar. Overall I was looking for the crust to have more crunch. I think I'll try brown sugar next time.

Cut up 7 peaches (should have bought 8, but I can't count today).
Toss them with 1/3 cup of sugar and a teaspoon of vanilla extract.
Now for the crust, I was suppose to use vegetable shortening in it, but I used butter instead (maybe why it isn't so flaky, but I hate the aftertaste of vegatable shortening).
Here's what I tried:
Mix 2 cups of flour, 8 tbsp butter (recipe said 2 tbsp butter, 1/3 cup vegatable shortening)
1 tbsp baking powder,
pinch of salt,
1 tbsp sugar
Use pastry blender until it's resembles course meal .

Lightly beat 1 egg and 1/3 milk (I used almond milk) and add to the flour mixture. Knead until it all comes together. Put the peaches in a nice deep dish completely cover them with the flour mixture, sprinkle top with about 2 tbsps of sugar and pop into the oven.

425 degree oven for 35 - 45 minutes or until the crust is golden brown. Serve warm.
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