Chicken with Forty Cloves of Garlic
I pulled this together from several recipes. It is a garlic lovers chicken recipe. You can cook the chicken in the oven or a crock pot if you need to be away from the kitchen. My sauce came out a little lumpy so I put it in the blender and it turned into a perfect gravy. It is great with soda bread (or beer bread).
Chicken with Forty Cloves of Garlic
Ingredients
3 whole heads garlic, about 40 cloves
1 (4lb) chicken, cut into pieces
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine (or white sherry)
1/2 cup chicken stock or canned broth.
1 Tbs. minced fresh thyme (or 1 tsp dry thyme)
2 tablespoons all-purpose flour
2 tablespoons milk
Instructions
Peel the garlic. (If you live near an upscale grocery store you can buy whole peeled garlic cloves.)
Dry the chicken pieces and season liberally with salt and pepper.
Heat oil and butter in a deep skillet or Dutch oven over high heat. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes. Remove chicken and set aside.
Reduce heat to medium. Deglaze the pan with the wine and stock scraping the bottom of the pan. Add the garlic cloves and thyme. Return the chicken to the pan.
Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover to keep warm.
In a small bowl, whisk together flour and milk. Gradually add sauce from the pot to temper the flour, then whisk it back into the sauce in the pot. Simmer and stir until the sauce is thickened. Add salt and pepper to taste.
Return the chicken to the pot and serve hot with rice, potatoes, or biscuits.
Chicken with Forty Cloves of Garlic
Ingredients
3 whole heads garlic, about 40 cloves
1 (4lb) chicken, cut into pieces
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine (or white sherry)
1/2 cup chicken stock or canned broth.
1 Tbs. minced fresh thyme (or 1 tsp dry thyme)
2 tablespoons all-purpose flour
2 tablespoons milk
Instructions
Peel the garlic. (If you live near an upscale grocery store you can buy whole peeled garlic cloves.)
Dry the chicken pieces and season liberally with salt and pepper.
Heat oil and butter in a deep skillet or Dutch oven over high heat. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes. Remove chicken and set aside.
Reduce heat to medium. Deglaze the pan with the wine and stock scraping the bottom of the pan. Add the garlic cloves and thyme. Return the chicken to the pan.
Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover to keep warm.
In a small bowl, whisk together flour and milk. Gradually add sauce from the pot to temper the flour, then whisk it back into the sauce in the pot. Simmer and stir until the sauce is thickened. Add salt and pepper to taste.
Return the chicken to the pot and serve hot with rice, potatoes, or biscuits.