We recently saw Ina Garten make 40 garlic clove chicken on FoodTV and decided we HAD to try it. For the starch, she suggested couscous with toasted pinenuts and currants but we decided that a crusty loaf of bread would be better. Don’t get me wrong. We love couscous. But it just didn’t seem like the right thing to show off the rich chicken. And we chose steamed broccoli as our vegetable.
I made rustic boule – my take on the recipe for
Acme’s Rustic Baguettes in Artisan Baking Across America by Maggie Glezer. I don’t know what has happened recently but I seem to have jumped up one level in my bread-making. I have to say it. The bread was stellar.
The broccoli was good too. Nice and sweet.
And the chicken? One word: disappointing. It wasn’t that it was bad. It was definitely edible. But it wasn’t thrilling. Just plain. And so sad, because the ingredients that went into it were really good ingredients – rich stock from our freezer, decent South American Sauvignon Blanc, good cognac, good garlic and plenty of it, etc. etc. We were so sure it was going to be stellar that we made enough for two dinners.
Hmmm, I wonder if adding a few toasted pecans might rescue it….