Yes that is not a typo. And no that is not too much garlic. I make this for guests a lot, after first checking to be sure they like garlic. It makes the house smell great (but maybe not your breath.) Serve this with Jim’s Caesar Salad and a Crusty French Baguette, which can be dipped in the delicious resulting sauce and smeared with the now creamy garlic cloves. You can use unpeeled garlic but eating becomes messy when you have to squeeze the garlic out of the husks. If you can, try to find Purple Stripe garlic which is famous for making the best baked garlic. Separate the cloves, put them in a glass jar with a lid and shake the hell out of them. The skin will come right off. Or give yourself a break and buy peeled garlic which is what we usually do.
Jim will share his recipe for Caesar Salad in tomorrow’s post.
| Author: Laura S. Kirkley
Serves: 4 |
Chicken With 40 Cloves of Garlic |
INGREDIENTS
8 pieces, chicken thighs – skin on
kosher salt – to taste
freshly ground black pepper – to taste
1 tablespoon, butter
1/4 cup, high quality olive oil
10 sprigs, thyme
40 cloves, garlic – peeled (roughly 3 heads)
1/2 cup, dry white wine
3 tablespoons, Cognac
1 cup, chicken stock
METHOD
- 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 on both sides over medium high heat
- Remove from heat, add remaining olive oil, wine, Cognac, stock, thyme, and garlic cloves
- Cover and bake for 1 1/2 hours
- Remove chicken from oven, let rest for 5 to 10 minutes before serving. We just put the pot in the middle of the table and let our guests dip right in.
