On Faux Georgian Garlic Chicken (recipe)
I can’t seem to follow a recipe religiously. Sometimes it’s because I am missing an ingredient but have a good substitute for it, and other times it’s because I know I would prefer to have more of the spices they listed, or add a totally different spice just because I felt like it. Most of the time, however, I believe there can be a short cut to approximate the flavor I want (vs. the one they meant for us to enjoy). Modified from the Washington Post’s Georgian Garlic Chicken recipe, the following eliminates the need for a spicy pepper (which is hard to come by in Denmark) and for a food processor. Faux Georgian* Garlic Chicken
- Cut up a 1200 g chicken into 8 parts. Season them with salt (I used a little shy of 1 Tbsp of sea salt flakes) and pepper. Set aside.
- Use the garlic press to mince a whole head of garlic. Place in a small bowl. Add 1/4 to 1 tsp (or more if you prefer spicier) of chili powder, 1/2 cup of whole milk and 1/4 cup of water. Stir to combine. Set aside.
- Preheat the oven to 400˚F.
- In a cast iron pan, sauté the chicken skin side down until it is browned, about 10 min. (I don’t really bother oiling it, except I throw in the back bone and any extra fat I trimmed from the chicken on the cast iron pan and render their fat before I place the rest of the chicken.) Turn the pieces over and sauté for another 5 min or so. Turn the heat off. (Optional: deglaze the pan with a splash of white wine)
- Pour the garlic liquid mixture into the pan. Place the pan into the oven. Roast for 15 min, or until the instant thermometer reaches 165˚F. Rest the chicken for 5 min.
- Serve with rice, potatoes or something that can soak up the goodness that is garlic sauce with rendered chicken fat.
*Georgian: the country** not the state.
**Former Soviet Union Republic, but I’m not sure how long we have to keep saying that they’ve been independent since 1991.