Chicken with 40 Garlic Cloves

This dish makes an excellent dinner.  Granted, peeling 40 garlic cloves can take a while, but it's easier if you throw them in the microwave for about 30 seconds first.

Serve with a side of potatoes (or your favorite starchy side) and crusty bread to soak up all the sauce. 

And, no, 40 garlic cloves is not too much.  In fact, this could feature much, much more.  The garlic becomes soft and muted and not overpowering at all. 

 

Chicken with 40 Garlic Cloves 

 

Ingredients

4-6 bone-in, skin-on chicken thighs

Dried herbs de Provence

Salt 

1 tbsp oil 

40 garlic cloves, peeled and whole (about 3 garlic bulbs) 

1 cup dry white wine

1 bunch fresh thyme

2 bay leaves

1/2 tbsp dried parsley 

2 cups chicken broth

Salt and pepper to taste 

Fresh parsley for garnish (optional) 

 

Directions

Season chicken thighs with salt and herbs de Provence.  Set aside until ready to cook.

Heat oil in an oven-proof skillet to medium-high heat. Sear chicken thighs until golden brown on both sides (4-6 minutes per side).  Remove chicken thighs to a plate.

Lower heat to medium.  Add garlic and saute for about 3 minutes until golden on all sides.  

Add wine to the pan and deglaze.  Add thyme, bay leaves, and dried parsley.  Allow to simmer for 3 minutes.

Add chicken broth and bring back to a simmer.  Place chicken thighs on top.  Cover tightly with foil and pan lid.  Put in a 350 degree oven and cook for 30-40 minutes (until thighs are at least 165, up to 190 degrees).

Remove from oven.  Remove chicken thighs and set aside briefly.  Remove thyme stems and bay leaves.  Smash some of the garlic pieces into the sauce with a potato masher.  If thicker sauce desired, simmer on medium heat until sauce reduces.

Place chicken thighs back in skillet.  Place in a 425 degree oven for about 10 minutes to crisp skin (or put under a broiler).

Garnish with finely chopped fresh parsley if desired. Serve.