Recipe and photo courtesy of Carol Borchardt (fromachefskitchen.com)
40 Clove Garlic Chicken
- ¼ cup all-purpose flour
- Salt and pepper, to taste
- 4 chicken thighs, bone in and skin on
- 2 Tbsp olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 40 large garlic cloves, unpeeled
- 2 tsp fresh thyme, chopped
- 2 sprigs fresh rosemary, leaves only, finely chopped
- 2 bay leaves
- 2 Tbsp butter
- Pinch of crushed red pepper flakes
- Chopped fresh parsley, for garnish
- Crusty French bread
Generously season the flour with salt and black pepper. Dredge both sides of the chicken thighs in the flour.
Heat olive oil in a large skillet over medium-high heat. Add chicken, skin side down; brown well. Turn chicken over and brown other side. Remove from heat. Add the wine carefully, then return to the heat.
Bring to a boil, reduce heat to a simmer, then cook until wine is reduced by half. Add chicken broth and garlic, then bring the liquid back to a boil. Add thyme, rosemary and bay leaves. Reduce heat to a simmer; cover skillet. Cook 25 to 30 minutes or until the chicken is thoroughly cooked through to 165 F in the center and the garlic is tender.
Stir in butter and crushed red pepper flakes. Remove bay leaves and sprinkle chicken with parsley. Squeeze the garlic out of the cloves to enjoy, preferably onto crusty French bread.
Makes 2 to 4 servings.