40 Clove Garlic Chicken

 

I've had this recipe bookmarked for years and finally got the chance to make it.  My one hesitation has always been that I didn't want to peel 40 cloves of garlic!  Alas, on a recent trip to Costco we decided to buy the huge bag of peeled garlic cloves and it's been a treat using garlic in everything and not having to deal with the stickiness of peeling it.  This recipe turned out great in the dutch oven - the chicken was nicely browned and even the white meat retained its juiciness.  The gravy really took on the herby flavor of thyme and went great over rice.  One great surprise was that although the dish looked very garlicky, it did not taste or smell overwhelmingly of garlic.  The garlic cloves when eaten individually boasted a lovely roasted garlic flavor, but the rest of the dish didn't resonate that flavor.  I'm not sure if I just got too used to the garlic smell and flavor or if this rings true for others who've done this recipe. 

40 Clove Garlic Chicken

Serves 4-6

Adapted from smittenkitchen

1 whole chicken, cut into 8 pieces, at room temperature

Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves, peeled

1/2 cup dry white wine

1/2 cup chicken stock or canned broth

10 sprigs fresh thyme 

1 Tablespoon cornstarch

1. Season chicken with salt and pepper.  Place a deep skillet or Dutch oven on high heat and add oil and butter.  When butter has melted and oil is hot, add chicken pieces skin side down and brown until golden brown.  Flip chicken pieces over and brown the other side, about 5 minutes on each side.  Work in batches if necessary so pan does not get overcrowded.  Remove chicken from the pan and set aside.
2. Reduce heat to medium.  Add garlic cloves to the pan and saute for about 10 minutes.  Add white wine and stock, scraping up the brown bits on the bottom of the pan.
3. Return chicken to the pan.  Add thyme.  Cover and continue cooking about 30 minutes until juices run clear when chicken thigh is pierced. 
4. Remove chicken from the pan and place on a serving plate.  Cover with foil.  Ladle out about 1/2 cup of the sauce that remains in the pan.  Stir cornstarch into the reserved sauce until no more clumps are seen.  While stirring the sauce in the pan, slowly pour the cornstarch mixture into the pan.  Remove from heat and continue stirring until sauce thickens.  Pour sauce, garlic cloves and all, over the plated chicken.  Serve with rice and veggies.