Tonight, I start my week of graveyard shifts again. Harrumph. On days when I switch back to being nocturnal, I sleep my regular 8 hours the night before, get up and run errands during the day, and then take a 2-3 hour nap in the late afternoon before getting up to make dinner.

Since I had a big-ass bag of pre-peeled garlic cloves in the fridge, I decided to make Ina Garten’s recipe for chicken with forty cloves of garlic for dinner (well, technically, it’s breakfast for me).  The only modifications I made: Using pre-peeled garlic (why wouldn’t you?) and leaving out the flour that Garten uses as a sauce-thickening agent. I don’t think Cognac is Paleo but I used it anyway.

Here’s what I assembled (yes, that’s a bottle of Two Buck Chuck):

The chicken browning in the Dutch oven:

All the legs and thighs piled up post-browning:

Browning the cloves of garlic in the rendered fat:

Simmering the cloves in wine and Cognac:

Simmering the sauce after the chicken has been removed:


Next up: Some easy side dishes.

Baked sweet potatoes from my toaster oven:

and nuked organic green beans:

My dinner/breakfast plate:

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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