Review: Chicken in Garlic Sauce (August '01)

[KValley]

I could not find a review for this, so here are my thoughts. This was a simple, classic recipe. It is an example of what I appreciate so much about "provincial" European cooking- using only a few ingredients but of the best quality, and doing very little to alter the original character, texture, shape of the food.

There was a question earlier in the week, or perhaps last week, about the necessity of using saffron in a recipe. If you really want to have clear sense of what flavors saffron adds, this is the recipe! The slightly sweet, slightly earthy taste of saffron really comes through, and it adds much needed color to the chicken.

Ultimately though, I much prefer a similar version of this recipe that I make in my ceramic roaster- it is an Arroz con Pollo, where the chicken pieces are slow roasted on top of rice, with threads of saffron laced through. The roasting makes for a much juicier, flavorful chicken then simmering on the stove top.

This was very easy to assemble and we had it with a more labor-intensive, complex dish- the Butternut Squash, Leek and Apple Gratin from this month's CL (this dish is outstanding, BTW) and freshly-picked steamed green beans, and a green salad.

[ElinorC]

Thanks for the review on the chicken dish. I'll have to try it. I agree that the squash, apple and leek gratin is really great. I'll definitely repeat that one.

[JJ40]

I have made the chicken with garlic sauce also, and really liked it. I didn't include the saffron, simply because I didn't have any. The recipe and ingredients are so simple, I wasn't sure how it would turn out...but it was very good! Another recommendation here.

[aggie94]

Julie,

I made this also, and really liked it. I reviewed it on this board and mentioned that I would even cut back a bit on the saffron -- I thought it was very strong!

[Wendy w]

Thanks for the review Julie. I have been looking at this recipe and even bought some saffron. Would it be possible for you to post your clay pot recipe when you have the chance? Thanks!

[KValley]

Eva, I'm sorry that I missed your review! Seems like when I do a search I come up with 500 or 0 threads- need to refine my skills!

Wendy, here is the recipe. I've made it with and without the chorizo (preference is with). I also use boneless, skinless breasts. This is so delicious- now that it's a bit cooler, it's time to dig out the clay roaster again!

Spanish Chicken with Rice
Clay Cookery

Serves 4

Using a clay cooker enables you to prepare this colorful meal-in-one (called arroz con pollo) in the oven- as easy a festive dinner as can be imagined. Serve with warm French bread and a green salad with orange slices.

1 cup uncooked long grain white rice
1 medium onion, finely chopped
1 clove garlic, minced
1 linguica or chorizo sausage (6 to 8 ounces), casing removed, crumbled
1 jar (2 ounces) sliced pimiento, undrained
1/8 teaspoon saffron threads, crushed
1 can chicken broth
1 frying chicken (3 lbs) cut into quarters
Salt
Seasoned pepper
1/2 cup frozen peas, thawed.

1/ Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.

2. Combine rice, onion, garlic, sausage, pimiento and saffron in cooker. Pour in chicken broth. Arrange chicken quarters, skin sides up, over rice mixture. Sprinkle chicken with salt and pepper.

3. PLace covered cooker in cold oven. Set oven at 475. Bake until chicken is tender, about 1 hour.

4. Remove chicken and stir in pease; return chicken to cooker. Bake uncovered until chicken is crisp and brown, about 10 minutes.