Chicken and Garlic "Stew"

We have a saying in our house, there is no such thing as too much garlic!  I once wanted to try a restaurant in San Francisco called The Stinking Rose.  They have their own saying..."We Flavor Our Garlic with Food."  We would've made it there too, if it hadn't been for the rotten parking in downtown San Francisco.  Ah well...there's always next time!

I chose this recipe this week from Mark Bittman's "Everything" Cookbook.  I love this book!  Most every recipe in it is very simple to make and really makes whatever the main ingredient shine.  This one was no exception.  Plus, you have to love a meal that you basically stick in a pot and forget about for about an hour.  Ding!  Dinner's done. 

When I first read the recipe though, I incorrectly assumed it was going to be a stew.  Really, it was more of a method of cooking, since there was only half a cup of liquid in the entire thing.  Brian said that it was more like braising, and since he knows about such things from watching countless hours of Food Network I am going to assume he's correct.  The recipe also called for serving it with crusty bread.  Uhm...I realized around 4pm that we didn't have any bread.  So instead we made biscuits.  Bisquick to the rescue!  No biscuit cutter, so Brian improvised using a Christmas ornament cookie cutter.  (Trust Mr. Christmas to add Christmas cheer whenever possible...regardless of the calendar!)

The end result was so fantastic, we didn't even flip through magazines, just ate in almost silence.  This is one for the notebook!