I Put the "Whiskey" in Garlic Chicken

In an effort to prepare my palate for a fairly lengthy trip to the Europe, we have been cooking as internationally as possible. Why a trip to Europe inspires me to cook Thai food I'll never know, but the excuse is as good a logic as any. That, and my desire to somehow sneak veg into dishes that a 7-year-old will eat.

Tonight's menu included fare from Spain, in honor of my sister's upcoming pilgrimage between France and Spain. We had "Garlic Chicken," which of course had to contain some type of alcoholic reduction. . . which makes it even more delicious.

Now, of course, the recipe called for Brandy, but I figured a visit from Jack Daniel would work out just fine. And, thankfully, I was correct.

Step 1: Cut up a crapton of chicken. The more, the better.
Step 2: Coat said crapton of chicken in a mixture of paprika, black pepper, and garlic salt.
Step 3: Roast/saute/burn garlic in some olive oil. Then remove the garlic. This has no bearing on steps 1, 2, or 4.
Step 4: Brown previously mentioned crapton of chicken in remaining oil left over from garlic-burning process. Be convinced that you are going to either a) burn the chicken, b) burn yourself, or c) all of the above.
Step 5: Add some Jack to browning chicken. Then add chicken stock to make it seem less alcoholic.
Step 6: As the aforementioned concoction simmers, mash up garlic and parsley from step 3 into a paste. Since you most likely have no mortar and pestle, just use your fingers. Then ask someone to smell your finger and giggle childishly.
Step 7: Add chuckle-inducing paste to simmering concoction and let simmer some more.
Step 8: Wash garlic crap off your hands and enjoy garlic chicken.

I thought it was funny that a dish that included "garlic" in the name had so little to do with garlic, but it was quite good. Steamed veggies (broccoli, carrots, and red bell peppers) and fancy-schmancy mashed potatoes made with cream cheese rounded out the meal. All in all, not bad for a Sunday night.

In a related matter, it got a lot more kudos than my Coq au Vin did, mostly because it wasn't a vague purple color. I'm sorry, both dishes were delicious. Just eat 'em in the dark.