Chicken with 40 Garlic Cloves
Chicken with 40 Garlic Cloves is rated
out of
5 by
11.
Prep Time:
30 minutes
Cook Time:
70 minutes
Servings:
8
Dont be alarmed by the number of garlic cloves called for in this recipe. The garlic mellows as it roasts, imbuing the finished sauce with a subtle flavor. Accompany the chicken with our Root Vegetable Puree.
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
Directions:
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.
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.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
Tom in Gloucester MA from
Back by Popular Demand
I’ve made this recipe countless times. My husband loves it and requests it. I use my stick blender to purée the sauce.
Date published: 2021-01-10
Rated 5 out of
5
by
OregonKitchen from
Can't recommend enough
For some reason I thought this would be more difficult or time consuming to make. It was easy and the results were fantastic. Restaurant quality good. I have been raving to my friends and family about this ever since I made it, and I can't wait to make it again.
Date published: 2016-11-23
Rated 5 out of
5
by
cookingwithjeffnkathy from
Family Favorite
My family loves this recipe! I've been making it for years. Back then, it was worth peeling the garlic. Now, it's so much easier that you can buy it peeled. We serve it over braised greens.
Date published: 2016-10-26
Rated 3 out of
5
by
davisdouble from
can this be prepared in advance?
I would like to make this recipe for a dinner on Saturday evening. Can it be made in advance and if so how should it be reheated?
Date published: 2016-04-20
Rated 5 out of
5
by
Cville from
Finally tried the 40 cloves of garlic
I always resisted trying this recipe but with the advent of peeled garlic cloves in the stores I was ready. I looked at about 20 recipes and decided this one combined with another sounded the best. The difference is the sauce, I removed the cloves and I added 2 T. of flour whisked with 2 T. milk and added 1/4 cup of the hot sauce, whisked into the pan for about 3 minutes. Added 1 2/3 cup good chicken stock and whisked until reduced by half then added the butter and lemon. Excellent!
Date published: 2016-01-16
Rated 5 out of
5
by
FeeBee from
delightfully delicious....
This recipe is a life saver for last minute guest... They will think you spent all day preparing . The only things I changed was using a truffle oil and salt with the dish and a little heavy cream in the gravy . It was spectacular. Thanks W . S. For the inspiration.
Date published: 2013-11-24
Rated 5 out of
5
by
PatriceG from
Restaurant Quality
While perusing my old binder of recipes at 4:30 this afternoon, I found this one. I had cut it out years ago and placed it in a plastic sleeve and there it sat until tonite. I am mad at myself for not trying it before. It is the best chicken I have ever made (and I've been cooking for 30 years). It pleased everyone. The sauce is rich but a little goes a long way in flavor. I followed recipe almost exactly (didn't have Rosemary). I will definitely make this for the next 30 years!!!
Date published: 2013-01-15
Rated 5 out of
5
by
Anonymous from
Absolutely Delicious
Although a bit more time-consuming than we expected; my husband and I made this tonight for dinner and loved it! We made it exactly according to directions - didn't change a thing. It took a bit longer to cook the chicken through, however, our pieces were pretty large. It was not difficult to put together; made the house smell terrific; and tasted great. We have earmarked this for our next dinner party.
Date published: 2013-01-14