Yield: 2 servings
- cut into serving quarters
1/4 cup Olive oil
12 Garlic cloves, unpeeled
2 cup Chicken stock
-OR low-sodium chicken broth
1/4 cup Fresh lemon juice
1/2 tsp Salt, or as desired
1 Lemon, yellow zest only
1/3 cup Sugar
1/2 cup Water
1/4 cup Whipping cream
Preheat oven to 350°F.
Heat the oil in a 12-inch oven-proof skillet over high heat on top of stove, add the garlic and saute until the skins are a medium golden color.
Add pheasant and brown on both sides.
If the garlic turns black, remove it from the skillet.
When the pheasant is brown, replace the garlic.
Without pouring off the fat, add broth and juice.
Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 50 minutes, turning once.
to make candied zests: cut the lemon zest into ¼-inch strips and place in a small saucepan.
Add sugar and water, bring to a boil over medium heat.
Simmer gently until the water is nearly evaporated and zests look shiny and translucent.
Strain zests, discard any extra syrup and set zests aside.
Transfer the skillet with the chicken to the stove top, add the cream and place over high heat.
Reduce the liquid until it has a shiny consistency.
Arrange the pheasant pieces on a serving platter, scrape the garlic cloves and glaze over it and garnish with candied zests.
michael roberts - prodigy guest chefs cookbook