Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

 Easy, Oven-Roasted French Garlic Chicken

Ingredients

• 2 1/2 to 3 lbs bone-in, skin-on chicken, thighs, drumsticks, or leg quarters
• 1/4 cup avocado or olive oil
• Sea salt & ground black pepper, to taste
• 3 medium shallots, thinly sliced (you can use yellow onions instead)
• 20 to 25 garlic cloves
• small bunch fresh thyme (you can use dried instead, but you’ll only need about ¾ tsp)
• 3 to 4 sprigs fresh rosemary (you can use dried instead but you’ll only need about 1 ½ tsp)
• 1/2 cup chicken broth
• 1/2 cup white wine, such as chardonnay or pinot grigio

Instructions

1. Preheat the oven to 400°F Thinly slice the shallots, then spread them evenly on the bottom of your casserole pan. Add about half of the whole garlic cloves. Sprinkle the fresh thyme and rosemary evenly.
2. Place the chicken on top of the shallots and garlic. Drizzle generously with avocado or olive oil on both sides. Next, season generously all over with salt and ground black pepper.
3. Arrange the seasoned chicken skin side up in the casserole. Sprinkle more fresh thyme over the top and add the remaining garlic cloves in between the chicken pieces.
4. Pour the chicken broth and white wine along the edges of the pan. Try not to pour it over the chicken, as this will rinse away the seasonings.
5. Need a substitute for white wine? Squeeze the juice of 1 lemon into a measuring cup, then add chicken broth until you have ½ cup.
6. Roast the chicken uncovered at 400°F/204°C for approximately 1 hour, until the chicken skin is golden and crispy. The internal temperature should reach 165°F/74°C. For extra crispy and darker skin, turn on your oven broiler for the last 5 to 7 minutes.
7. Remove the chicken from the oven and use a spoon to pour the resulting pan sauce over the chicken, keeping the skin hydrated

Cocktail Pairing: Lemon Herb Gin Sour

Description: A light and refreshing cocktail with herbal notes that echo the aromatic flavors of garlic and herbs in the chicken.

Ingredients:

• 2 oz gin
• 1 oz fresh lemon juice
• 0.75 oz simple syrup
• 1 egg white (optional for a creamy texture)
• Garnish: Fresh thyme or rosemary sprig

Instructions:

1. In a shaker, combine gin, lemon juice, simple syrup, and egg white (if using).
2. Dry shake (without ice) for 15 seconds to froth.
3. Add ice and shake again until well chilled.
4. Strain into a coupe or rocks glass and garnish with a thyme or rosemary sprig.

Mocktail Pairing: Herbal Lemon Spritz

Description: A non-alcoholic drink with a bright citrus flavor and subtle herbal notes to complement the chicken.

Ingredients:

• 2 oz fresh lemon juice
• 1 oz honey syrup (honey mixed with warm water)
• 3 oz sparkling water
• Garnish: Fresh thyme or rosemary sprig

Instructions:

1. Combine lemon juice and honey syrup in a glass filled with ice.
2. Top with sparkling water and stir gently.
3. Garnish with a thyme or rosemary sprig for a fragrant touch.

If you are interested in some local wineries check this out: cellar426.com

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