Chicken With 40 Garlic Cloves
This recipe creates a delicious and aromatic dish of roasted chicken with 40 garlic cloves, fresh herbs, and a flavorful sauce made from the pan drippings. The chicken is perfectly seasoned and roasted to tender perfection, while the garlic becomes caramelized and rich in flavor. A comforting and impressive meal to serve to family and friends.
— Constant Cookbook
Ingredients
- 2 chickens, each 4 lb., cut into 8 serving pieces
- Salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 40 garlic cloves, peeled
- 1 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh thyme
- Zest of 2 lemons
- 1/4 cup white wine
- 3/4 cup chicken stock
- 3 Tbs. unsalted butter, at room
- temperature, cut into pieces
Instructions
- Preheat an oven to 400°F.
- Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
- Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
- Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
- Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. Serves 8.
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