Garlic, garlic, and a side of garlic—guaranteed to keep unwanted interpersonal contact at bay. Or you may want to think of it as the dinner partners’ ultimate expression of you-and-me-against-the-world love. We suggest a simple green salad on the side or after the meal.
What to buy: You’ll need 3 heads of garlic for this recipe.
Game plan: We learned from Judy Rodgers of Zuni Café in San Francisco that salting the chicken up to 1 day in advance makes for crispy skin. It really does work, so feel free to give the chicken a liberal sprinkle a day before you cook!
For the chicken and garlic jus:
For the garlic croutons:
White: A full-bodied Rhône-style white has the stuffing to take on both the chicken and the robust garlic component of this dish. We like the 2004 Tablas Creek Esprit de Beaucastel Blanc, made with Roussanne, Grenache Blanc, and Picpoul.
Red: Copious amounts of garlic, along with the sweet nuances of thyme, beg for a juicy, Grenache-based red. Try something inexpensive and fruit-driven from the South of France, like the 2005 Vacqueyras from Domaine de Montvac.
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