Sixteen-Clove Garlic Chicken
(courtesy of Charlie Abowd, chef/owner, Café at Adele’s in Carson City. Serves 4, but easily can be increased as needed to serve larger groups)
2 organic, whole, skin-on chickens cut into 10 pieces each (2 legs, 2 wings, 2 thighs, each breast cut into 2 pieces for 4 total breast pieces)
All-purpose flour (enough to lightly coat chicken pieces)
½ cup flat-leaf parsley, chopped
½ cup fresh mint leaves, chopped
Preheat oven to 400 degrees F.
While oven is heating, lightly flour chicken pieces. Place chicken in roasting pan with touch of olive oil to prevent sticking.
Place in oven and roast 20 minutes. Then reduce oven to 300 degrees F and continue roasting another 20 minutes.
While chicken is roasting, make sauce.
Sauce
2 cups freshly squeezed lemon juice
½ cup extra-virgin olive oil
1 teaspoon red wine vinegar
16 whole garlic cloves, crushed (Abowd uses garlic from Glorious Garlic Farm in New Washoe City, Nev.)
10 cherry tomatoes, cut in half
10 medium mushrooms, sliced about ¼ inch thick
Salt and pepper, to taste
Pour all the sauce ingredients into saucepan and whisk over medium heat until completely mixed. Turn down to simmer. Stir occasionally.
To assemble dish
After the chicken has finished cooking according to directions above, remove from oven, patting off any excess olive oil with paper towel. Transfer to oven-friendly serving dish, at least 3 inches deep, and pour sauce evenly over all pieces. Return to oven at 300 degrees F for another 20 minutes, basting once or twice. Remove from oven, sprinkle with parsley and mint, and serve.
