Recipe: Chicken with 40 Cloves of Garlic
All I can say is; "WOWZA, this recipe is fantastic!!!" after making this chicken last night. David & I are still talking about how moist the chicken was and how divine dunking warm baguette into the sauce really sealed the deal on this dish.
Ingredients
Approximately 3 heads of garlic, papery skins removed and cloves separated; however, NOT peeled!
2 shallots, papery skin removed and quartered (cut into four pieces)
2 teaspoons olive oil
2 teaspoons Kosher salt
3 bone-in, skin-on chicken breasts (about 3lbs) OR 3lbs of your favorite chicken pieces
1/4 cup Kosher salt
2 quarts water
1 tablespoon Kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup white wine
3/4 cup chicken stock
1 sprig fresh Thyme
1 sprig fresh Rosemary
1 bay leaf
2 tablespoons unsalted butter
Directions
Preheat oven to 400 degrees.
Dissolve 1/4 cup salt in 2 quarts water in a large bowl. Place chicken in the brine and let sit 30 minutes while you continue to prep dinner.
Toss garlic cloves and shallot pieces with 2 teaspoons olive oil and roast in a glass dish uncovered for 45 minutes. Set aside to cool and increase oven temperature to 450 degrees.
In a large, deep skillet or dutch oven, heat 1 tablespoon of olive oil over medium-high heat until giving off smoke. Place chicken skin side DOWN in the oil and let sear for 5 minutes. Turn chicken and let sear another 5 minutes. Remove chicken from skillet and set aside.
Take the skillet OFF the stove and slowly pour in the chicken broth and wine and set back on the stove over medium heat. Add all herbs and garlic/shallot mixture and, using a wooden spoon/spatula, gently scrap the browned bits up off the bottom of the pan. Nestle chicken pieces into the skillet, scooping liquid mixture up and over, and all around chicken. Turn the heat off and place the skillet into the 450 degree oven for approximately 18-20 minutes. Using a meat thermometer, check that your chicken registers 165 degrees.
Once cooked, remove skillet from oven and place on the stove top over medium heat.
Remove chicken and set on serving platter or plates. Using a slotted spoon, remove the herbs and onions and throw away. Then, remove all the cloves of garlic and smash through a fine mesh sieve or mesh colander back into the skillet on the stove. You'll need to scrap the bottom of the sieve with a rubber spatula to get it all! The garlic will ooze easily out of it's peel, don't worry! :) Then, add the 2 tablespoons of butter and whisk well to melt the butter and combine all the ingredients, approximately 6 minutes.
Adjust your seasoning with additional salt & pepper to your liking. I personally added a pinch of salt (less than 1/4 teaspoon) and about the same of freshly ground black pepper. Spoon sauce over chicken on plates and serve!
A tip: peel the heads of garlic ahead of time as it's tedious and time-consuming and this otherwise not-so-labor-intensive dish could consume your entire evening or just purchase a jar of pre-peeled garlic cloves from Costco or your local grocery store. Because of all the liquid in this recipe, the garlic won't burn and thus, there's no need to leave the peels on.
Recipe: Chicken with 40 Cloves of Garlic
Courtesy of The Crumbly CookieIngredients
Approximately 3 heads of garlic, papery skins removed and cloves separated; however, NOT peeled!
2 shallots, papery skin removed and quartered (cut into four pieces)
2 teaspoons olive oil
2 teaspoons Kosher salt
3 bone-in, skin-on chicken breasts (about 3lbs) OR 3lbs of your favorite chicken pieces
1/4 cup Kosher salt
2 quarts water
1 tablespoon Kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup white wine
3/4 cup chicken stock
1 sprig fresh Thyme
1 sprig fresh Rosemary
1 bay leaf
2 tablespoons unsalted butter
Directions
Preheat oven to 400 degrees.
Dissolve 1/4 cup salt in 2 quarts water in a large bowl. Place chicken in the brine and let sit 30 minutes while you continue to prep dinner.
Toss garlic cloves and shallot pieces with 2 teaspoons olive oil and roast in a glass dish uncovered for 45 minutes. Set aside to cool and increase oven temperature to 450 degrees.
In a large, deep skillet or dutch oven, heat 1 tablespoon of olive oil over medium-high heat until giving off smoke. Place chicken skin side DOWN in the oil and let sear for 5 minutes. Turn chicken and let sear another 5 minutes. Remove chicken from skillet and set aside.
Take the skillet OFF the stove and slowly pour in the chicken broth and wine and set back on the stove over medium heat. Add all herbs and garlic/shallot mixture and, using a wooden spoon/spatula, gently scrap the browned bits up off the bottom of the pan. Nestle chicken pieces into the skillet, scooping liquid mixture up and over, and all around chicken. Turn the heat off and place the skillet into the 450 degree oven for approximately 18-20 minutes. Using a meat thermometer, check that your chicken registers 165 degrees.
Once cooked, remove skillet from oven and place on the stove top over medium heat.
Remove chicken and set on serving platter or plates. Using a slotted spoon, remove the herbs and onions and throw away. Then, remove all the cloves of garlic and smash through a fine mesh sieve or mesh colander back into the skillet on the stove. You'll need to scrap the bottom of the sieve with a rubber spatula to get it all! The garlic will ooze easily out of it's peel, don't worry! :) Then, add the 2 tablespoons of butter and whisk well to melt the butter and combine all the ingredients, approximately 6 minutes.
Adjust your seasoning with additional salt & pepper to your liking. I personally added a pinch of salt (less than 1/4 teaspoon) and about the same of freshly ground black pepper. Spoon sauce over chicken on plates and serve!
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