Garlic is one of my favorite foods. I know it gets a bad rap from some quarters (who are those people?), but it adds great flavor to just about any dish. Including this delightful chicken stew. As the dish cooks, the garlic mellows, growing soft and buttery…perfect for spreading on breads or crackers or just eating whole.
So don’t let the amount of garlic worry you. Instead, enjoy the scent as the chicken roasts in the pan.
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40 Clove Garlic Chicken
By Published: May 5, 2013
- Yield: 6 - 8 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 1 hr 10 mins
Okay, you don't really need to use forty cloves of garlic here. The idea is to get lots of garlicky flavor into this chicken stew.
Ingredients
- 3 heads garlic
- 1 whole chicken cut into pieces and breasts halved; skin-on chicken is best here
- Salt and pepper for seasoning
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 cup dry white wine or chicken stock
- 1 tablespoon fresh thyme used dry if fresh thyme isn't available
- 2 tablespoons sweet rice flour or cornstarch
- 2 tablespoons heavy cream
Instructions
- Separate the garlic heads into cloves and peel.
- Wash and dry the chicken and trim any excess skin or fat. Season both sides of the chicken generously with salt and pepper.
- Heat the butter and oil together in a large pot or Dutch oven over medium-high heat — you want something that heats evenly. The fats should be very hot before adding the chicken — this prevent the skin from sticking. Add the chicken, skin-side down, to the pot. Work in batches if necessary, keeping the chicken warm in a 250 degree oven while you finish the batches. You don’t want to overcrowd the chicken.
- Brown the chicken on both sides, about five minutes each. Transfer the chicken to a platter and set aside.
- Lower the heat. Add the garlic to the pan and saute for 5 − 10 minutes. Stir constantly, paying close attention so the garlic doesn’t burn. Add the wine to the pan, bringing to a boil. Scrape the tasty brown bits from the bottom of the pan.
- Return the chicken and its juices to the pan, sprinkle with thyme, and cook, covered, for about 30 minutes or until the chicken is cooked through.
- Remove the chicken from the pan and keep warm. In a small bowl, whisk together the rice flour and about 1/2 cup of the pan liquid. Whisk the thickened mixture back into the pan. Add the heavy cream and raise the heat to medium. Cook for three minutes. Season with salt and pepper to taste.
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