Chicken with 40 Cloves of Garlic
Try to find already-peeled garlic rather than doing it yourself. This is a lot of garlic, which mellows and sweetens with cooking, making it delicious, but separating out all those cloves it too much. Most grocery stores have the separated whole cloves in packages in the produce department.
Servings: 8-10
Ingredients:
8-10 pieces of chicken (*)
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
40 cloves of garlic (**)
1 to 2 cups dry white wine
2 to 3 cups chicken broth
2 to 3 tablespoons cornstarch dissolved in 2 tablespoons of cold water
(*) Any piece of chicken can be used - skin on or off, bone in or out
(**) This dish is obviously easiest if you buy the garlic already separated and cleaned but is still worth the effort if you can’t find it already prepared.
Instructions:
On high heat, melt butter and oil in large stock pot until hot and nearly smoking.
Meanwhile sprinkle salt and pepper on chicken. When oil is hot, add chicken to pan, one halve at a time and cook until brown on both sides. Remove from pan. Repeat with remaining chicken.
Reduce heat to medium. Add garlic to pot and saute for 1-2 minutes until it begins to brown, stirring frequently.
Return chicken to pot over garlic. Add wine and broth to nearly cover chicken.
Cover with lid and cook for 25 minutes or until chicken is done.
Remove chicken from pot and add cornstarch to thicken gravy. Serve with mashed potatoes and a baguette to spread the garlic cloves on.