I took out the Chicken and 40 Cloves, still in the casserole dish from the day before. The drippings had become a little bit … gelatinous. 

I had to fix the gelatin issue before I started. I put everything on the stove on medium-low until it become more liquid. Then I took out the chicken, potatoes, and garlic  into a separate container in order to focus on the gravy.

I heated the gravy until it was bubbling and then spooned out a little into a coffee mug with some flour. 

I mixed this up, and kept adding drippings until I got more of a liquid than a dough. 

I then added it back into my drippings in the casserole dish. 

I mixed this up and added some salt and pepper. Then I put the stuff back in to warm up with the gravy as the gravy thickened.

Then I plated it and added it to my food collection … in my stomach. 

It was pretty good although Iliked it better the night before as Chicken and 40 Cloves. I want to cook more whole quartered chicken. It’s so much cheaper than buying chicken breast. It only cost me like $5 for a quartered chicken and 3 chicken breast cost $8. Outrageous! They are charging you more per chicken to take out the wings, legs, and thighs, but those are the good parts. (Sure they’re also charging for the deboning and convenience of boneless breast, but still … it’s outrageous).

Both dishes were amazing. The first only took about 5-10 minutes to prepare and then for 90 minutes cooking at 350F. I’m not sure why, but some of the garlic didn’t cook all the way. The chicken was fully cooked and succulent, and the potatoes were nice and tender. I’m going to have to make this again sometime soon. 

First I cut up some onion and made a bed for the chicken and garlic to rest on. This helps prevent the chicken and stuff to stick to the bottom of the pan. 

Then I added the chicken. Really … I just dumped in the chicken. 

I went to my neighbor’s and grabbed some rosemary (left) and thyme (middle) for the chicken. The tarragon (right) was just so I could taste it. I have never had tarragon before and I was intrigued. It’s a bit like licorice, and I’ve been craving licorice things lately. Maybe I’ll do a tarragon infusion drink sometime. 

I added the garlic to the chicken

Then I added the herbs. 

Then I poured in some olive oil

And mixed it up

Added the potatoes. 

Put the top on to keep in the heat and juices. 

Cooked it at 350 for 90 minutes to 2 hours and voila! 

A delicious easy dinner. See all those drippings? That is tastiness. That will be in the next post. It was cooked so well that I could just pull everything now and have another couple different dishes, but that may be for another time. For now I just plated it. 

I then experimented with the garlic on some good bread I bought. It was soooo well roasted I could just spread it like butter. Well most of the garlic I could. Some weren’t fully cooked :(. 

Then some I made into garlic-chicken sammiches. 

Both were incredible. 

Check out next time for the Smothered Chicken that I had the night after.