Garlic Makes It Good

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Garlic Mushroom Chicken

Makes 4 servings

This dish debuted at the 2007 Hudson Valley Garlic Festival and the crowd was wild for it. I used fresh Spanish Roja garlic. It caramelizes as it slow-cooks, lending a sticky-sweet garlic flavor to the other vegetables.

• 3 tablespoons olive oil
• 3 pounds chicken pieces, skin removed
• ½ teaspoon salt
• Few grinds fresh pepper
• 2 tablespoons butter
• 20 peeled, whole cloves garlic
• 1 large onion, coarsely chopped
• 1 red pepper, diced
• 2 cups chopped zucchini
• 1 can (12 ounces) coconut milk
• 1 tablespoon roasted red pepper paste or chile flakes
• 1 pound mushrooms, sliced
• 2 cups fresh spinach leaves
• Chopped fresh marjoram or basil

1. In a large electric wok or Dutch oven, heat oil on medium-high. Brown chicken, turning occasionally. Using tongs, remove chicken to a plate. Season with salt and pepper.
2. Reduce heat to medium and add butter. Stir in garlic, onion, red pepper and zucchini. Adjust heat and gently sauté vegetables until soft and translucent, about 15 minutes. Add coconut milk, stirring to loosen browned bits. Bring to a boil.
3. Stir in mushrooms and return chicken to wok. Cover, reduce heat and simmer gently for 40 minutes or until chicken is falling away from the bones, turning chicken once or twice. Add spinach and herbs and cook about 5 minutes longer, or until spinach is wilted. Serve immediately over steamed greens, rice or noodles.

Garlic Citrus Caramel Sauce

Makes ¼ cup

Although lightly spiked with orange, this sauce has a mild flavor and is surprisingly versatile. Because it isn’t cloyingly sweet, it can be used as a glaze for poached fish or chicken. For desserts, drizzle it over yogurt or ice cream, or use it to add a finishing touch to tarts, pies and cakes.

• 6 cloves garlic, coarsely chopped
• ¼ cup sugar
• 2 tablespoons water
• ½ cup orange juice

1. In a small, heavy-bottomed saucepan, combine garlic, sugar and water.
2. Stir over low heat until sugar dissolves. Increase heat to medium and bring the mixture to a boil.
3. Adjust heat to keep mixture boiling. Boil 7 minutes without stirring. Swirl pan occasionally to move around garlic pieces, and prevent burning, but otherwise do not disturb.
4. When sauce has turned a light amber color, remove pan from heat and gradually stir in orange juice. Return pan to medium heat and boil another 8 to 10 minutes, or until sauce is thick and syrupy and reduced to about ¼ cup. Strain or serve with the caramelized garlic bits.

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