Kiwi Chicken

This isn't the original recipe. When I first use a new recipe, I follow it to a tee. If I think it could use a bit of tweaking I jot down notes, and use them the next time I cook. Once I perfect the recipe, I write it down in a notebook that has 'I am my own evil twin' on the cover. Yes, food and humor go together.

For this recipe, I baked the chicken in a large *seasoned cast-iron frying pan. You can use a dutch oven or a casserole dish, whatever your choice in baking containers, just remember that the cooking time may vary from the one I post.

Kiwi Chicken

Ingredients

6 skinless chicken thighs.
6 cloves of garlic, halved with green sprout removed or a heaping tablespoon of minced garlic
salt & pepper to taste
2 ripened kiwi
splash of white wine ( or chicken broth)

Salt & Pepper the chicken thighs. Place in a dutch oven. Place garlic on and around the thighs. Peel and slice the kiwi, placing the slices on the chicken. Add a splash white wine or more to taste. Cook at 350 F 45-50 minutes until chicken is done. Be careful not to overcook.
~ ~ ~

I used chicken thighs. I skinned them and removed as much fat as I could. Then I salt and pepper to my particular liking. The frying pan holds 6 to 7 thighs. After placing the thighs, I put halved cloves of garlic around them. Make sure that there are no sprouts in the cloves. When cooked the sprouts are very bitter.

Most kiwi at the grocery store or market is firm to touch. If I plan to use one in a recipe, I let it ripen for a week until it gives a little when pressed. This makes the kiwi a bit sweeter and tastier. Don't be shy with the fruit. Use it generously in this dish.

As for the wine, I use white Rhine for cooking. It doesn't overpower dishes. I am generous with my splashes. But I cover the bottom of the frying pan but not the chicken.
~~~~
*seasoned means to coat the cast-iron item in cooking oil and bake it in a hot oven. I'll make a post about this later.