We have a screened-in porch and after ten years, we finally gave it some much needed attention. We worked hard at some serious DIY projects and together, we added a pallet wall to the porch, hung hammocks, and built our very own farmhouse style table. We turned it into the porch we always wanted.
Finally, after months of hard work, it was time for Feast & Merriment with friends and neighbors. The inaugural dinner was one I gave great thought to. I wanted to create the feeling of being on a farm in France, enjoying intensely flavorful comfort foods, and sipping delicious wines with friends. (Granted, I have yet to make it to the country side of France, but this is what I picture in my head. So I’ll just roll with it.) I finally decided that the star of the evening would be Ina Garten’s Chicken with Forty Cloves of Garlic.
The evening, and the chicken, were simply divine. I recommend this recipe for a special occasion served with a rich and buttery chardonnay.
Feaster’s tips for this recipe:
- This is a wonderful recipe, but before you commit to it, you should know that it is an intermediate level recipe and a good amount of work to prepare. You need to commit to it and be sure to carve out enough time.
- Double or triple the sauce. You won’t regret it.
- Factor in extra clean up time for after searing off all the chicken- it splatters, takes longer than you think and not something you want to do with company in your kitchen. Once you get past that step, you’ll be on your way! I recommend searing the chicken, setting it aside, cleaning up, re-grouping, and then you’ll be on your way.