It has been getting colder up here and we have had the fireplace going. We were looking at Reddit and someone posted a video of their cooking of the classic Chicken with 40 Cloves of Garlic. It got us thinking and craving something hearty and yummy for tonight’s dinner. If you have never made this, don’t freak out about the amount of garlic. First of all it cooks for 1 1/2 hours, which causes the garlic to become sweet and soft. The chicken gets infused with the thyme and garlic aroma. Extra olive oil in the sauce creates a wonderful dipping element for crusty French bread, which can be smeared with the soft garlic cloves. Some recipes suggest adding the garlic unpeeled, but it is less messy if you peel it first. You can parboil the garlic in a bit of water to help remove the skin. Anyway, you should try this recipe. We recommend it highly. The basic recipe comes from Alton Brown with some modifications by Laura.
|Author: Alton Brown with revisions by Laura S. Kirkley
Serve with crusty French bread which can be dipped into the sauce and smeared with the now creamy garlic cloves.
40 Cloves and Chicken
8 pieces, chicken thighs – skin on
1/4 cup, high quality olive oil
1 tablespoon, butter
10 sprigs, thyme
40 cloves, garlic – peeled
kosher salt – to taste
freshly ground black pepper – to taste
1/2 cup, dry white wine
1 cup, chicken stock
- Preheat oven to 350 degrees
- Pat chicken dry with paper towels then season chicken liberally with salt and pepper, both sides
- Melt butter and a bit of olive oil in an oven-proof frying pan or dutch oven
- Brown chicken over medium high heat.
- Toss with olive oil and brown on both sides in a wide fry pan or skillet over high heat
- Remove from heat, add additional olive oil, wine, stock, thyme, and garlic cloves
- Cover tightly and bake for 1 1/2 hours
- Remove chicken from oven, let rest for 5 to 10 minutes. Remove thyme sprigs and serve.