WHAT’S COOKING: Chicken with 17 garlic cloves, wine and a touch of thyme

A chef has shared a detailed recipe for a chicken dish featuring 17 garlic cloves, including seven black garlic cloves, along with white wine and thyme. The recipe, published by the Daily Maverick, highlights a personal culinary experiment that began with a focus on regular white garlic but evolved into a unique combination incorporating black garlic. The dish uses six chicken breast fillets, which are coated in seasoned flour to help thicken the accompanying wine-based sauce. The preparation involves cooking sliced white garlic briefly in olive oil before setting it aside. The chicken is then fried on both sides in the same pan, followed by adding white wine, thyme, and chopped black garlic to create a flavorful base. The chicken is returned to the pan and cooked gently until tender, typically taking around 10 minutes. The recipe suggests serving the dish with roasted vegetables such as courgettes, baby carrots, and green beans, dressed with oil and seasoned with salt and pepper. Alternatively, it can be paired with a starchy side like polenta or rice, garnished with thyme. The recipe serves two to three people. The chef behind the recipe, Tony Jackman, is noted as a twice winner of the Galliova Food Writer of the Year award. He shares his culinary insights through his column on the Daily Maverick and maintains an active presence on Instagram under the handle @tony_jackman_cooks. Jackman's book, "Retro Karoo Food," published by Penguin Random House, is available for purchase through the Daily Maverick shop or via direct contact with the author. Readers interested in obtaining a signed copy can reach out to Jackman at tony@dailymaverick.co.za. The recipe reflects a creative approach to cooking, blending traditional elements with a twist, using black garlic, which is known for its deep flavor and slight sweetness, alongside regular white garlic. This combination adds complexity to the dish, balanced by the aromatic thyme and the acidity of the white wine. The method described emphasizes simplicity and care in cooking, avoiding overcooking the chicken to maintain tenderness. The use of flour to thicken the sauce is a practical technique, ensuring a rich texture without the need for additional ingredients. The overall process is designed to be accessible yet refined, suitable for home cooks looking to elevate their meals with thoughtful ingredient choices. This recipe exemplifies the blend of tradition and innovation in modern cuisine, showcasing how even simple ingredients can be transformed into a memorable dish through careful preparation and attention to detail. It also underscores the role of personal experimentation in culinary creativity, highlighting how small adjustments can lead to distinctive results.