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:
My dinner/breakfast plate: