10 Cloves of Garlic Chicken

i find it very inconvenient that my cooking cycle doesn't coincide much with the seasons. in the dead of winter, all i want to make are cool dishes like semifreddo or panna cotta. this past summer, while i've mainly consumed simple salads, i've been baking up bread almost weekly, causing my kitchen to be hotter than a witch's titty in a brass bra. further, i've had grand ideas for stews and soups that while lovely to put together, if eaten would make me all sweaty and quite cranky. i know, i know. the dilemma. and by the time the leaves turn fiery red, my fiery passion for hearty soups will have cooled and i'm wanting ice cream concoctions.

i found a compromise recently. Wandering Chopstick's Braised Chicken with 40 cloves of garlic. i didn't do the whole 40 cloves thing, mainly because Nuria's stomach would've revolted and i didn't have 3 heads of garlic hanging out, i used 10 cloves instead. i used drumsticks as well. the chicken came out succulent, soft but not mushy, and the sauce... hmmm. a spanish chardonnay was used, i could identify the fruity dryness of the wine. the rosemary added such a fragrance that can only be likened to sitting in a garden during the day when the sun is highest in the sky, giving the air a steamy earthiness to it. this dish isn't really a stew but there's definitely some stewing required on the stove. it satiated my need to make something heavy but came out light and refreshing. i served the chicken with steamed broccoli.

10 Cloves of Garlic Chicken
adapted from Wandering Chopstick who adapted it from Ina Garten

*i didn't measure, i had the same ingredients and followed the same steps but had varying amounts of everything

5 drumsticks (it came in a pack)
10 cloves of garlic
onion, diced (i used half a large onion)
salt
white wine (i used chardonnay and it was about a cup)
As many rosemary sprigs as you'd like (i threw in 2 sprigs, i think)
flour (it may have been about 1/4 cup)
milk (i think i used 1 cup)
olive oil (just enough to coat the pot)

basically, brown the chicken drumsticks in the olive oil. when sufficiently browned, throw in the garlic, sauteeing until soft. add in the rosemary sprigs and the onions, stirring until all soft and mixed together. Pour in the wine. mix together the milk and flour, making sure the lumps are out, and add to the pot. put the chicken back in. turn the heat down, allow to simmer for about an hour. i forgot to add water to the pot, adding it about 30 minutes in but it still came out fine. season to taste.

Nuria now says this is her fave dish, trumping my brunswick stew.

today's song: Ray LaMontagne, Empty

(he has such a raspy, soulful voice)