Hands down, this is the best tasting chicken recipe I ever had. It is so mind-blowingly simple yet so incredibly tasty. Slowly roasted red chicken meat infused with smoked garlic, that is all that it is to it. The meat is so tender and succulent, falling apart from the bones. It has a yummy dose of a measured smoky aroma. The thick sauce has a bit of a bite, a very pleasant one, likely coming from roasted garlic, and you can feel it on your tongue.
Although it may seem that amount of garlic might be overpowering, it is not. Roasting gives it a wonderful mellow, sweet taste.
I made this recipe several times in last few months and every time I am surprised at how flavorful it is. When trying it first time my daughter actually cried, she said it was so unbelievably good.
I can’t really say what the taste reminds me of because it has its own unique flavor. One could say that it could be held as a benchmark for amazing roasted chicken recipes. As one of my kids jokingly commented I should title this blog post ” A kick a.. chicken recipe “. I am not going to do that but I could not recommend it highly enough.
The recipe has been adapted from chef Greg Easter.
| Prep Time | 15 min |
| Cook Time | 1.5 hrs |
| Servings |
servings
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- 4 chicken leg quarters about 1.2 kg
- vegetable oil for browning
- 40 garlic cloves peeled
- 90 ml white wine dry
- 8 branches fresh thyme
- 1 tsp Tarragon dried
- 1 tbsp cognac or brandy
- 1 tbsp all purpose flour
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp black pepper crushed in a mortar and pestle
Ingredients
Ingredients
Seasoning mix
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- Spread 2 tbsp of wood chips over the bottom of stove top smoker. Use aluminum foil to wrap up the smoker rack to prevent garlic cloves falling through. Puncture random holes in the foil.
- Spread the cloves over the aluminum foil, put the smoker lid on.
- Over high heat (10 out of 10) and partially opened smoker lid (about 1 cm (1/2") wait until first smoke starts to appear.
- Reduce heat to medium (5 out of 10), close the lid and cook for 6 minutes.
- Reduce heat to low (2 out of 10) and cook for 4 more minutes.
- Remove smoker from heat, open lid briefly to vent. Close the lid and set aside for 10 more minutes. Transfer smoked garlic cloves to a small container, set aside.
- Trim any extra fat from chicken legs, using sharp knife tip pierce random small holes in the skin.
- Put the chicken legs in a large plastic container, sprinkle with seasoning mix. Close the lid on container and vigorously shake until the meat is well coated and there is no seasoning left on container bottom.
- With the rack in the lower third, preheat the oven to 165ºC (330ºF).
- Over medium low heat (3 out of 10) heat up vegetable oil in a large skillet, see recipe note. The skillet temperature should be around 150ºC (300ºF).
- Place in chicken quarters, skin side down and cook slowly for about 20 minutes.
- Turn the pieces over to the other side and cook for 5 more minutes.
- Add white wine and tarragon, cook for a minute to let alcohol evaporate.
- Add smoked garlic cloves around the meat and top it up with fresh thyme.
- Sprinkle with cognac or brandy.
- Cover with lid and transfer in prewarmed oven, roast for 1 hour.
- Serve warm over bed of pasta or potatoes topped with garlic cloves and gravy.
- Skillet has to be minimum 30 cm (12") diameter, has to have a lid. All is to be made out of nonreactive metal and without any plastic parts.
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