When the garlic from my winter CSA started piling into mini mountains in my cupboard, I knew it was time. I read a number of uninspiring recipes, like the ones that made a point to note you would not actually NEED all 40 cloves in their version. Isn't that just chicken with lot of garlic? I am stickler for the rules!
I settled in on the trusted Smitten Kitchen's version which she calls "a cinch with a capital C." Get peeling, or heed her advice and buy peeled cloves. Either way, you are in for a fragrant and juicy meal, that two of you and a baby can happily nosh from all week.
Chicken with 40 Cloves of Garlic
Smitten Kitten & New York Times
- 1 3- to 4-pound chicken, cut into 8 pieces or 3- to 4 pounds of chicken thighs at room temperature
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 40 large garlic cloves
- 1/2 cup white wine
- 1/2 cup chicken stock
- Season chicken liberally with salt and pepper. Place a deep skillet or dutch oven over high heat, add the oil and butter. When hot but not smoking, start browning the chicken skin side down. Cook until golden brown, about 5 minutes. Flip pieces and brown on the other side for an additional 5 minutes, working in batches until all the chicken is cooked.
- Reduce heat to medium, and nestle the garlic cloves under the chicken in a single layer at the bottom of pan. Saute, shaking pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock.
- Cover and continue cooking 10 to 15 minutes more until the juices run clear when a thigh is pricked.
- Serve over rice or potatoes with plenty of pan juice.