Forty Cloves of Garlic Chicken
We spent the 4th of July weekend up at my parents house in Bear Valley Springs. Their Homeowner’s Association puts together this non-stop action packed weekend for the 4th. There are hot air balloons that take off every morning, a fair, a parade, swimming, live music, movies in the park…it just goes on and on. So, when talking to my dad about all of the guests they would have at the house and how I could help with the cooking, he said, “will you make that garlic chicken thing you made for your mom on her birthday?” So, I did. And he had two helpings (maybe three but who’s counting.) I served it with my mashed potatoes and some crusty french bread to sop up the garlic and sauce.
Hubby’s note: This dish MUST be served with some kind of bread. The chicken is outstanding. But the BEST part of this dish is the melted garlic cognac sauce in the pot. Garlic + Cognac + Chicken + Carbs = Heaven You could even take the chicken out of that equation, but not the carbs. You need the bread to sop up this delicious slice of heaven. I’ve said before that my wife’s cooking has the power to make me levitate. This dish does that. Ridiculously good. I give it Two Thumbs Up with a Snap in Z Formation.