Even though this recipe calls for a very large quantity of garlic, the multi-step cooking method yields a buttery, sweet flavor, similar to garlic that’s been roasted. We prepared the dish using a whole, cut-up chicken, but leg quarters or bone-in breasts will work as well. Serve with mashed potatoes and spoon some of the delicious sauce on them too!Print
Chicken with Forty Cloves of Garlic
Forty cloves of garlic may sound a bit excessive, but the way they’re prepared in this easy dish they make a mellow, sweet flavored sauce for tender pieces of bone-in chicken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- 1 frying chicken (3-1/2 to 4 lbs), cut-up
- 3 tablespoons olive oil, divided
- 3 heads garlic (about 40 cloves), peeled
- 1/2 cup dry vermouth
- 2/3 cup low-sodium chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
- Preheat the oven to 350°F. Coat a baking dish large enough to hold the chicken in a single layer with nonstick spray and set aside.
- Season the chicken on all sides with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes. Transfer, skin side up, to the prepared baking dish and set aside.
- Drain the excess fat from pan (don’t wipe it out), reduce the heat to medium and add the remaining tablespoon of olive oil. Add the garlic cloves and sauté until slightly softened and golden in spots, 3 to 4 minutes. Add the vermouth and bring to a slow simmer, scraping up any browned bits from the bottom of the pan with a spatula.
- Add the chicken broth and continue cooking until the mixture is slightly reduced, 5 to 6 minutes longer. Stir in the herbs and butter, then pour the mixture over the chicken. Bake uncovered, until the chicken is cooked through, 15 to 18 minutes.
- Spoon the juices over the chicken and serve.
Tip for peeling garlic:
Trim about 1/16-inch from the root end of each garlic clove. One at a time, place the cloves under the flat side of a chef’s knife and give it a smack with the heel of your hand to partially crush the clove. The skin should be loosened and easy to peel away.
About the fresh herbs:
This dish originates in Provençal and classic versions often use tarragon rather than the rosemary-thyme-parsley combination we call for here. We’ve made it both ways and like them equally well.