Contains Improbable Amounts of Garlic

This is our new official Confined Kitchen motto, btw. 

 

But it is also the accurate description of tonight's excellent dinner. Another one from Mamoushka, which has a very high hit rate so far (though I ruled out a lot of recipes as too much faff, so this is a qualified cookbook rec). Garlicky Rabbit Stew it is called, but I'm afraid this post is bunny-free. I don't really mind eating rabbit, but it's a pain to get hold of and I don't love the smell of it cooking. Fortunately, chicken thighs will substitute for almost any rabbit recipe. 

Certainly this one, which is incredibly simple and niiiiice. You will need chicken thighs (quantities for this are for 4 thighs), 250ml sour cream or creme fraiche, 300 ml water, some salt and ALL THE GARLIC IN THE WORLD. (About 15 cloves.)

Oh, and some butter. Don't make this too often. But is good. Melt the butter, add the chicken to it. Recipe doesn't say to brown the meat, but I did give it a bit of time while sorting out the rest of the ingredients. Peel and slice up all the garlic. When you're ready, add the garlic, cream and water, bring it to a boil. 

 

Simmer for about 90 minutes. I did part-covered, and then uncovered, and it thickened up nicely.

You could make this super rich and wintery with mash, root veg etc. But the recipe says pasta, and that worked really well. Especially with a lot of green leaves chopped in. 

OKAY it's another hideous plate of beige. But is good.

 

You're meant to keep some of the garlic back, fry it gently till crisp and add it as a garnish. But I didn't. And it was fine. I'm having this for lunches the next couple of days, and there will be no crisping up opportunities. No regrets.