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Food
Charcoal-Grilled Chicken With Garlic Puree

This is an earthy chicken dish for the barbecue grill. Alice Waters suggests serving it with oven-roasted potatoes, watercress and lemon wedges and a garden salad topped with baked goat cheese. With the best chicken you can find, fresh garlic, potatoes and greens from the farm market, you can have Chez Panisse at home.

1 (about 3 pounds) frying chicken
2 heads garlic
3 cups dry red wine
2 to 3 sprigs fresh thyme or 1 teaspoon dried
1 cup olive oil
Salt, freshly ground pepper

Cut chicken into serving pieces. Peel 8 to 10 cloves garlic and roughly chop. Marinate chicken with wine, chopped garlic and thyme 2 to 4 hours in refrigerator.

Spread remaining cloves garlic, with skins on, in small baking dish in single layer and cover with olive oil. Season with salt and pepper to taste and bake at 300 degrees until garlic is completely soft, about 1 1/2 hours. Puree garlic through food mill. Discard skins and reserve puree.

Remove chicken from refrigerator about 1 hour before cooking. Prepare medium-low charcoal fire. When fire is ready, remove chicken from marinade, pat pieces dry and season with salt and pepper to taste. Cook chicken slowly on grill about 35 minutes, turning frequently. Chicken should be nicely browned but juicy and slightly rare. Spread garlic puree over chicken and heat in 375-degree oven 5 minutes. Serves 4.


"The Chez Panisse Menu Cookbook"

Thursday, September 27, 2001

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