My “tai tai” life has officially ended and a new chapter of my life has begun. I’ve joined the workforce! So far, so good. Stressful, yes. Having dreams about work, yes. Nightmares, yes. But am so far enjoying it. There’s so much to learn and everyday is a challenge.
It is as though my life is on a fast-forward mode, minutes feel like seconds, hours feel like minutes. There’s so much to do yet so little time. I spend most of my time now at work and oh, my kitchen, how I miss thee.
The wild boar does most of the cooking on weekdays now and the only time that I can do proper cooking is on weekends. I usually cook a large pot of stew like this on Sunday so we have leftovers to eat on Monday. Other than pealing the garlic and shallots, this dish is easy to put together. Just a few ingredients yet rich in flavors.
Chicken in Garlic and Shallots
Prep time: 15 mins
Cook time: 1 hr
Yield: serves 3-4
- 1 whole (about 1 kg) chicken – chopped into pieces
- 40 cloves (about 3 bulbs) garlic – peeled
- 40 shallots – peeled
- 30 g parsley – stems and leaves separated, coarsely chopped
- 2 cups chicken stock (I used Swanson clear chicken broth)
- Freshly ground black peppercorn
- Heat up a bit of oil in a dutch oven or large pot. Brown chicken pieces. Remove and leave aside for later use.
- Remove oil and leave about 1 tbs of oil in the pot.
- Add garlic, shallots and parsley stems. Fry until fragrant.
- Add chicken and chicken stock. Bring to boil then lower heat to simmer for about 30 mins, covered.
- Remove cover and continue to simmer for a further 20-30 mins or until slightly thickened.
- Season to taste with salt and pepper.
- Garnish with parsley leaves.