Chicken with Forty Cloves of Garlic
Forty cloves of garlic may sound like a lot, but the way they’re prepared turns them mellow and sweet, perfect to pair with roasted chicken.
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!
- 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 the 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 147mgSodium: 137mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 38g
Note: Nutrition information is estimated and may vary from your actual results.