40-Clove Garlic Chicken

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

You read that right, 40 cloves of garlic-4 whole bulbs! A classic French chicken recipe that's cooked to perfection with bay, thyme, vermouth and white wine to create a mouthwatering dish that will fill your kitchen with irresistible aromas. A winning combination that will appeal, not just die-hard garlic fans, but to everyone who enjoys a cozy meal. Serve with crusty bread, or mashed potatoes and vegetables of your choice.

 

1-1.2 kg Whole chicken legs (or thigs or drumsticks) Salt and freshly ground black pepper 2 tbsp Chicken schmalz (or olive oil) 40 Garlic cloves, unpeeled 125 ml Dry white wine 125 ml Vermouth 2 Bay leaves 2-3 Thyme sprigs (or tarragon) 250 ml Chicken stock (or water)

1. Generously season the chicken with salt and pepper. Heat the schmalz or oil in a casserole pan or deep skillet that will fit all the chicken in one layer) over a moderate heat. Add the chicken and garlic and fry, turning, for around 8–10 minutes, until both are golden brown all over.
2. Add the white wine, bay leaves and thyme, and cook, stirring often, until the liquid is almost completely cooked away.
3. Add the stock or water and cover with a lid. Then cook over a very low heat for around 30–35 minutes, until the chicken is fully cooked through.
4. Remove the casserole pan from the heat and rest the chicken for 5 minutes before serving. Eat the garlic cloves, squeezing them out from their casings, with the chicken and juices.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com