Chicken with garlic wine gravy. Sounds delicious, right?
Yeah, well, call me crazy, but as a kiddo I used to abhor the taste of chicken. Or any meat in general.
I used to think that, aside from reasons associated with a compassion for animals or for the environment, I’d become a vegetarian so that I simply did not have to deal with eating the damn stuff.
Understandably my dad wasn’t too pleased about this as catering to 1 vegetarian out of 3 kids is time consuming and expensive.
Defeated, I would stare at a plate of chicken breast or Thanksgiving’s turkey, trying to calculate the number of bites to take so that it looked like I gave it a wholehearted effort.
And you know what? It got better.
Whether that can be attributed to having to continually eat it despite my aversions, or learning just how I like the meat prepared, I’m not sure. Probably a combination of both.
I’m thankful that I continued to eat it because meat is everywhere. I love trying new foods and my range of options would be terribly limited if I had to exclude those with chicken, pork, beef, or duck.
I’ve yet to conquer my distaste for some seafood and more notably, shellfish. The Mount Everest of my food aversions.
Yeah, I live in SEATTLE and I don’t like shellfish & some types of fish. Tsk, tsk. So many wasted culinary opportunities.
It’s going to be a mountain to climb in order to get over it, but hey- I’m making baby steps.
(I’m looking at you, sushi)
What about you, reader? Do you have any foods that you overcame your distaste for? Or maybe still can’t stand? Let me know in the comments. I’d love to know.
okay okay I also hate black licorice but let’s be honest – people who like that stuff need to let love into their lives.
It is thus with my history of a picky palate that I tend to only cook and post meat recipes that are packed with flavor. Flavor from a sauce, flavor from a brine, etc.
This beauty is no exception.
It’s a no-fail flavor combo of chicken, thyme, chicken stock, garlic, and white wine.
Did I mention there was garlic? Yeah, two whole heads.
And it cooks all in one pan.
I found this recipe on the beautiful website, Seasons & Suppers.
I’ve been reading Seasons & Suppers for about 2 years now, and if you haven’t checked it out yet, you definitely should. Jennifer, the skill behind the blog, posts some of the most delicious looking recipes.
As she states in her original post, the exceptional amount of garlic in this dish mellows out and sweetens up after a saute in the pan and then a good roasting. Garlic adds a perfect amount of body to the sauce, accompanying the white whine perfectly.
On the garlic
I remember the last time I went to the farmer’s market. I saw a stand selling specialty garlic, and thought, hey I should go check that out because:
1. I’m a sucker for rare items or foods I’ve never tried before and
2. poor guy running the stand probably doesn’t get too much business, right?
Yeah. Okay. Right. At this point I’d already spent way too much money on Rachel’s Ginger Beer, the cured meats from the nice guy who always gives out samples, and cider from the sweet old couple that owns a farm near Enumclaw.
Just a meager head of garlic, and I’ll be on my way. Just a meager head of garlic.
That will be $9.84.
Half in shock, and half too proud to turn back now, I slowly surrendered my debit card. Chokin’ back the tears. The tears.
(Are they shipped privately on helicopters?) (Do they peel themselves?) (Do they magically turn into garlic bread?)
Nope, nope, and sadly, no. They tasted like…garlic.
The moral of the story is, buy the 3 for $1 garlic. Buy the pre-peeled garlic. It doesn’t make a damn difference.
But what you should do is make this meal with some smashed roasted garlic parmesan potatoes.
Still cheaper than $9.84.
For those of you like me who are lazy efficient, I found that starting the potatoes in the boiling water while working on the chicken shortened the amount of time spent in the kitchen.
Also, feel free to add sauteed mushrooms or other herbs into the sauce.
And let me know how it turned out in the comments below. I love hearing feedback – even if it is bad.
I promise 🙂
Thanks for reading,