Chicken with 40 Cloves of Garlic and Spicy Greens

Name: Chicken with 40 Cloves of Garlic and Spicy Greens
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 907 grams beet greens, tough stems and center ribs trimmed; 1 Tbsp softened butter; 2 kilograms large chicken , cut into 8 pieces; 1 to 2 red jalapeño or red Fresno chiles, sliced into thin rings; 177 milliliters dry white wine; 1 Tbsp flour; 2 dried or fresh bay leaves; 1 Tbsp minced fresh rosemary; 1 teaspoon minced fresh thyme; 4 smalls to 6 small garlic heads; 2 teaspoons Meyer lemon zest; 177 milliliters reduced-sodium chicken broth; 2 Tbsps Meyer lemon juice; 6 Tbsps olive oil, divided; 59 milliliters About fine sea salt; 907 grams green Swiss chard, tough stems and center ribs trimmed

Chicken with 40 Cloves of Garlic and Spicy Greens requires approximately 2 hours from start to finish. This recipe makes 8 servings with 793 calories, 58g of protein, and 55g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have swiss chard, butter, flour, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat oven to 400 with rack in middle position. In a large bowl, dissolve 1/4 cup salt in 2 qts. cold water; add chicken.

Ingredients you will need

Whole Chicken

Water

Salt

Equipment you will use

Bowl

Oven

Let sit at room temperature 45 minutes.

Meanwhile, bring a small pot of water to boil. Separate garlic into cloves, put in a metal bowl, and fit another bowl over garlic so it forms a domed lid. Vigorously shake bowls together for several seconds, as though you're mixing a cocktail; the cloves should shed their skins. Repeat if necessary.

Ingredients you will need

Cocktail

Clove

Garlic

Shake

Water

Equipment you will use

Bowl

Pot

Boil peeled garlic 30 seconds.

Ingredients you will need

Garlic

Drain, rinse with cold water, trim any brown spots and hard stem ends, and set aside.

Ingredients you will need

Water

Heat 3 tbsp. oil in a large pot over medium heat. Meanwhile, tear chard and beet greens into large pieces. When oil is just hot, add 1/3 of greens and let wilt down, stirring occasionally.

Ingredients you will need

Beet Greens

Greens

Swiss Chard

Cooking Oil

Equipment you will use

Pot

Add remaining greens the same way. Stir in chiles, zest, and salt to taste and cook, covered, stirring occasionally, until greens are tender, 10 to 15 minutes. Set aside, covered.

Ingredients you will need

Chili Pepper

Greens

Salt

Remove chicken from brine, dry thoroughly on kitchen towels, and season lightly with salt.

Ingredients you will need

Whole Chicken

Brine

Salt

Equipment you will use

Kitchen Towels

Heat 2 tbsp. oil in a 12-in. ovenproof frying pan over medium-high heat. Working in 2 batches, brown chicken on both sides, about 4 minutes per side, and transfer to a baking pan in a single layer.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Baking Pan

Add wine, chicken broth, garlic, and herbs to pan and bring to a simmer, scraping up browned bits. Return chicken to pan skin side up and roast in oven, uncovered, until an instant-read thermometer inserted in thickest part of thigh reads 160, 12 to 14 minutes. Broil chicken 5 minutes to re-crisp skin.

Ingredients you will need

Chicken Broth

Whole Chicken

Garlic

Herbs

Wine

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Meanwhile, stir lemon juice into greens and reheat, uncovered to evaporate some liquid, until hot, about 5 minutes. Stir in remaining 1 tbsp. oil. Spoon greens onto a platter and top with chicken and garlic (remove bay leaves ).

Ingredients you will need

Lemon Juice

Bay Leaves

Whole Chicken

Garlic

Greens

Cooking Oil

Blend butter and flour into a paste with a fork, then whisk into juices in pan. Boil until slightly thickened, about 3 minutes, and pour into a serving pitcher.

Ingredients you will need

Butter