• Tommy Centola

Garlic Chicken from Mr. B's

I often find that my post are seafood heavy. I know there are many of you who don't or can't eat seafood. This week, I am sharing two non-seafood recipes from one of my favorite French Quarter restaurants, Mr. B's Bistro.


8 heads garlic

2 whole chickens 9each about 3 pounds), quartered and thigh bone removed

kosher salt and freshly ground black pepper to taste

1 tablespoon vegetable oil

1 cup orzo

1/4 teaspoon minced fresh rosemary

1 1/2 cups chicken stock

12 oven-roasted tomato halves (recipe to follow)

4 tablespoons butter


Preheat oven to 325℉.


Wrap garlic heads in aluminum foil, placing 4 heads in one sheet and the other four in another. Roast in oven 35 minutes, or until soft. Let cool. Slice off papery tops of garlic and squeeze out roasted cloves. Transfer half of garlic to a food processor and process until smooth. Set aside remaining whole garlic cloves.


Increase oven temperature to 350℉.


Season chicken on all sides with salt and pepper. In a large skillet, heat 1/2 tablespoon of oil over moderately high heat until hot but not smoking. Add 4 chicken quarters, breast side down, and sear until golden brown. Transfer to a large baking pan. Sear remaining chicken in the same manner. Roast chicken in oven until the thigh registers 18 degrees on an instant-read thermometer. ( A small chicken will roast in about 1 1/4 hours; a large one may take 1 1/2 hours or more.)


Increase oven temperature to 400℉. Slather puréed garlic over chicken and roast 5 minutes more, or until garlic is browned. Transfer chicken to a platter and let rest 10 minutes.


Meanwhile, bring a pot of salted water to a boil and stir in orzo. Cook orzo until al dente and drain. Toss with rosemary, slat and pepper.


Sert baking pan that held chicken over stove. Add stock, scraping up any bits on bottom of pan, and reduce slightly. add whole roasted garlic, tomatoes, butter and salt and pepper.


To serve, spoon orzo on plates and top with chicken and sauce.


Oven Roasted Tomatoes


Halve Roma tomatoes and drizzle with olive oil. Season with salt and pepper. Roast in a 250℉ oven for 3 to 3 1/2 hours. Store in refrigerator covered with olive oil.


Enjoy!!!


Goof Cooking, Good Eating and Good Living!!!

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