Chicken with 40 Cloves of Garlic

How to read a recipe.

 

I’ve seen this recipe many times and just couldn’t wrap my head around the 40 cloves of garlic. It’s ironic because we love garlic and use it in everything. I finally decided to try it and cut up a whole chicken and browned it. I just love the crispy chicken skin and the flavor it imparts to the chicken. I also like thyme and threw in a few fresh sprigs with the chicken stock.

Peeling 40 cloves of garlic is a bit time consuming. I recently saw this new technique for peeling garlic where you put the garlic cloves in a container, close it and shake for 20 seconds. The garlic is supposed to come out completely peeled. I didn’t have much success. It loosened the skins, but I still had to peel them. I don’t know if I didn’t shake hard enough, but I’m back to smacking the garlic with the flat side of the knife. It works better.

Cooked garlic is very sweet and this sauce is so flavorful. I served ravioli and steamed spinach with the chicken and the sauce was perfect with all. I think it would also be a perfect sauce over spaghetti – next time. This is definitely a chicken dish that we’ll have over and over again. Can’t believe I waited so long to try this.

 

Chicken with 40 Cloves of Garlic
Serves: 4-6

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40 garlic cloves, peeled and trimmed
6 sprigs of fresh thyme
2 tablespoons olive oil
1 whole roasting chicken cut into eight pieces
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup cognac
1/2 cup dry white wine
1 cup chicken stock
zest of one lemon
juice of one lemon
2 tablespoons unsalted butter
1 tablespoon minced thyme

Preheat the oven to 350ºF.

Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.IMG_2240

Heat the oil in a frying pan over high heat.

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Season the chicken, both sides, with the salt and pepper.

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Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.

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Turn and cook for one minute more.

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Lay the seared chicken on top of the garlic cloves and thyme sprigs in the roasting pan.

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Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup. Stir in the chicken stock and lemon zest and bring to a boil.

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Pour the sauce over the chicken and bake for 45 minutes, or a little longer if refrigerated, or until the chicken registers 175ºF on a meat thermometer.

Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.

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Remove the chicken to a warm platter.

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Boil the sauce to reduce it for five minutes.

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Discard the thyme sprigs, whisk the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic or blend to a puree in a food processor or with an immersion blender.

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Pour the sauce over the chicken or serve on the side.

Roasted Chicken with 40 Garlic Cloves
Prep time: 
Cook time: 
Total time: 
Makes: four to six portions
 
If the garlic cloves are quite large, cut them in half to make sure they soften. There is more than enough sauce for the chicken. Use the extra to sauce pasta or ravioli as a delicious side with the chicken.
Ingredients
  • 40 garlic cloves, peeled and trimmed
  • 6 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup cognac
  • ½ cup dry white wine
  • 1 cup chicken stock
  • zest of one lemon
  • juice of one lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced thyme
Method
  1. Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.
  2. Heat the oil in a frying pan over high heat.
  3. Season the chicken, both sides, with the salt and pepper.
  4. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  5. Turn and cook for one minute more.
  6. Lay the seared chicken on top of the garlic and thyme in the roasting pan.
  7. Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  8. Stir in the chicken stock and lemon zest and bring to a boil.
  9. Pour the sauce over the chicken.
  10. Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.
  11. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  12. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes.
  13. Discard the thyme sprigs, whisk in the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic with the back of a fork or blend to a puree in a food processor or with an immersion blender.
  14. Pour the sauce over the chicken or serve on the side.

 

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