Our second visit to Seasons & Suppers is a shot at Jennifer’s pan-roasted chicken thighs. We’ve talked at length her about how I prefer chicken thighs to other cuts of the bird, and I think we have even touched on my family’s attachment to garlic as an element of cooking.
Naturally, this recipe’s call for 20 to 22 garlic cloves caught my eye. The last time I cooked with this large quantity of garlic was a stab at sopa de ajo, where 30 cloves were put into play. Co-workers complained that I was emitting a garlic scent during the day and that they could not sit near me. I wasn’t sweating, but my natural Jared scent had been poisoned by a high concentration of garlic. I didn’t notice it until the first time I had to use the restroom that day. It turns out that eating large quantities of garlic has the same impact on your excretory system as consuming asparagus. Continue reading Wednesday Dinner: Rustic Chicken In Garlic Gravy