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/ck/ - Food & Cooking

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12876759 No.12876759 [Reply] [Original]

Hi guys. Tonight I am cooking garlic chicken (with gnocchi). Feel free to watch if you feel so inclined.

Ingredients:
2 lbs chicken
Rosemary
A whole head of garlic
1/2 onion
1/2 bell pepper
A lemon
Flour
Italian seasoning
Salt/pepper to taste
Chicken stock

>> No.12876767

>>12876759
Where's your faggot cat, retard?

>> No.12876774
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12876774

I cut the chicken into big slices to get an even coating. ~2tbsp of flour and 1 tbsp of Italian seasoning, some salt and pepper in the bag, and shake/mash until it’s evenly coated.

>> No.12876794
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12876794

>>12876767
She’s a weird looking cat

>> No.12876813
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12876813

Pan nice and hot
Chicken, in

>> No.12876820
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12876820

All the garlic goes in
Cook until both the chicken and garlic are decently brown, then transfer to another pot on low heat

>> No.12876841
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12876841

Zest the lemon (not too much, I usually do 1 to 2 tablespoons) and juice it, combine it with the fresh rosemary, the onions, and the bell peppers to cook together with the chicken and garlic. Also add 1 cup of the broth now

>> No.12876852

>>12876759
monitoring this thread
I can smell dat fresh rosemary from here

>> No.12876855
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12876855

bump

>> No.12876866
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12876866

Cover and simmer on low heat for two hours. I probably should’ve thought ahead when it came to this part, but oh well. In 2 hours we will cook the gnocchi and add some finishing touches.

>> No.12876873

>>12876866
>2 hours
>not 2 ten minutes
what the fuck are you doing lol

>> No.12876877
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12876877

kys disgusting cat loving soiboi cunt

>> No.12876884

>>12876877
>don't have a cat
>dish doesn't contain soi

You seem kind of mad, anon

>> No.12876889

>>12876866
I'm gonna make this soon

>> No.12876892

>>12876873
It will probably be less because I'm impatient and usually end up cranking up the heat to cook it faster, but I try to be courteous and cook it slow enough that it'll be hot when my SO gets home.

>> No.12876896

bumping because i like cookalong threads

>> No.12876897

>>12876852
It's the best part, next to the soft garlic.

>> No.12876905

>>12876877
>this webm

>> No.12876908

>>12876892
why the fuck do you think cut up chicken pieces take 2 hours to cook ?
they're probably halfway done after just browning them

>> No.12877048
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12877048

Okay I’m back
Adding the gnocchi now, and some water to steam them

>> No.12877072
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12877072

Now the chicken is tender enough to break apart with a spoon, which is the way I like it. Mix everything and simmer until the gnocchi is soft. I’m adding a little bit more salt and some chili powder for a little kick, but you don’t have to.

>> No.12877105
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12877105

Wala

It may not look very pretty, but the fresh herbs, fall-apart chicken and chewy gnocchi really come together. It’s extremely aromatic and tender.

>> No.12877133

>>12877105
I'm gonna make this I'm going to hold you accountable for my happiness that night

>> No.12877248

>>12877133
Ganbatte anon

>> No.12877284

>>12877248
will do

>> No.12877287

>>12877105
it's actually not though
you've driven all the fat out of the chicken. it's not tender it's dry and stringy.