Garlic lovers creamy wild garlic parmesan chicken. Foraging recipe.

I love garlic. Most people do, it's one of the most universally utilized spices in all global cuisines. Did you know that humanity is actually specially ADAPTED to love garlic? Most animals are repulsed by the smell and taste of Alliums (the genus that contains both garlic and onions); the pungency is actually a defense mechanism of the plant. And it's a good defense! Against anything except humans that is. Even in people, the smell illicits the same physical reaction as pain: it makes us cry. 

Garlic cultivation dates from at least 4,000 BC, coming out of Far East Asia, however it was almost certainly gathered/foraged much, much earlier, at least 2,000 and perhaps 4,000 years before that.

But why? Why would we eat a plant that illicits a pain response when we smell it?

Well, the entire plant is edible, relying on the smell/taste for defense, rather than poisons, thorns, etc. It's also one of the earliest spring greens to appear, and probably was initially sampled for this reason--little else was available. When our ancient ancestors found that the green part of the plants were non-poisonous, they probably would have sampled more, including the bulb. The bulbs of Alliums would have proven to be an essential resource for early hunter/gathers, as many are full of calories in the form of carbohydrates and sugars. 

Post-flowering garlic bulbils have all
the garlic flavor but don't
need to be peeled

Furthermore, after flowering, garlics and onions grow above-ground clusters of bulbils/bulbettes, which are also filled with essential carbs and sugars. Like nuts, berries and other fruit, these bubils are a source of calories and nutrients that are easy to harvest. In a hunter/gatherer society, calorie deficiencies are death. If you burn more calories to GATHER food than you gain, you will die. 

Which brings us to this recipe.

Right now wild garlic is producing the post-flower bulbils, which are perfect for the lazy garlic lover. 

Why dig when you can pick? Why chop when you can prepare whole? And, my favorite, why peel freaking garlic bulbs which I hate and takes so much time and frustration, when you can pick garlic bulbils. 

Garlic bulbils are the bomb because they have fantastic garlic flavor and don't have to be peeled! 

You're gonna need a lot more garlic

Lazy garlic-lovers creamy garlic parmesan chicken

Serves 4-8, total time about 40 minutes. 

2 lbs skinless, boneless chicken thighs (or breasts)

2 cups chicken stock

1 1/2 cups garlic bulbils, flowers and stalks, unpeeled, clusters broken up

1 cup heavy cream

1 cup shredded parmesan cheese

3 pats of butter

3 tbs. flour or almond flour

Salt & pepper

Olive oil

Parsley, optional

1. Heat olive oil over medium-high heat in a large, flat-bottom pan. I used my favorite 5 quart sauté pan. 
2. Lightly dredge the chicken in flour or almond flour, and add to the hot oil. Fry both sides until browned, about 5 min per side. I used the browning time to break up and lightly chop the garlic. Remove the chicken from the pan, and set aside on paper towels. 
3. 
   Add the garlic and 1 pat of butter to the pan, with more oil if needed. Sauté, stirring constantly, and scraping up the bits of chicken in the pan, until garlic is fragrant, translucent and browned. Because these garlic are inside their skins, you can let them get brown or even a little blackened and they will taste like garlic you roasted in the oven -- fantastic!
4. Reduce heat to medium or medium-low. Pour in the chicken stock and heavy cream and stir completely. Add in the parmesan cheese and stir once more. 
5. Return the chicken to the pan, and settle as far into the broth/cheese mix as you can. 
6. Cover and cook over medium or medium-low heat for about 10 minutes, then flip the chicken and cook for another 8 minutes or so. Test for doneness. Stir in parsley, if using, and cook for one minute more. Remove and serve immediately. The sauce is also great on roasted veggies and potatoes.