Name: Chicken with 40 Cloves of Garlic
Ingredients: 4 bone-in, skin-on chicken thighs 6 to 8 chicken drumsticks Salt and pepper, as needed 1 to 2 TBSP olive oil 2 TBSP butter 1 small onion, diced 2 celery stalks, diced 40 whole garlic cloves (about 2 bulbs’ worth; I say use at least 20 cloves) 2 bay leaves 1 cup dry white wine 1 cup chicken stock 1 TBSP cornstarch or flour Optional topping: I toss a generous handful of either watercress or arugula with a bit of olive oil and a squeeze of lemon juice. This simple salad adds brightness to the rich dish, a peppery note, and a lovely burst of green. Not required, but lovely.

Chicken with 40 Cloves of Garlic

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An easy yet elegant chicken recipe that spotlights the flavor-enhancing powers of garlic – lots of it. The garlic softens, sweetens, and mellows as it cooks in the buttery, wine-laced broth and eats more like butter, in the end. This is my version of the beloved classic. Feel free to use any combination of bone-in, skin-on chicken pieces that you like, this is just what I tend to use, as I like the mix of thighs and drumsticks (and so do my kids). Lastly, you don’t have to use the full 40 cloves of garlic to really get the point. I often get sick of peeling, and stop at 20 – about one bulb’s worth – and it’s perfect.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Scale

4 bone-in, skin-on chicken thighs

6 to 8 chicken drumsticks

Salt and pepper, as needed

1 to 2 TBSP olive oil

2 TBSP butter

1 small onion, diced

2 celery stalks, diced

40 whole garlic cloves (about 2 bulbs’ worth; I say use at least 20 cloves)

2 bay leaves

1 cup dry white wine

1 cup chicken stock

1 TBSP cornstarch or flour

Optional topping: I toss a generous handful of either watercress or arugula with a bit of olive oil and a squeeze of lemon juice. This simple salad adds brightness to the rich dish, a peppery note, and a lovely burst of green. Not required, but lovely.

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Instructions

Preheat the oven to 350 degrees F. Adjust the rack to the middle position.
Add a couple of tablespoons of oil to a large Dutch oven set over medium-high heat. Season the chicken pieces very well with salt and pepper and when the oil is shimmering hot, brown the chicken on both sides until the skin is nice and crispy; takes a good 6 to 8 minutes on the skin side, and then much less after you’ve turned them. Transfer the browned chicken to a tray or plate for now.
Reduce the heat to medium and add the butter to the pan. Add the onion, celery, bay leaves, and garlic and cook, stirring, until the veggies are tender; about 4 to 5 minutes. Add the wine and stock, stir to get up any browned bits. In a small bowl, stir together the cornstarch (or flour) with some of the hot cooking liquid from the pot, creating a smooth paste with no lumps. Pour this mixture (called a slurry) back into the pot and stir, making sure no lumps form (this will lightly thicken the sauce)
Nestle the chicken down into the pot, ensuring that each piece is halfway submerged.
Put the lid on the pot and place in the oven. Cook for 25 to 30 minutes, or until the chicken is tender. Remove the lid and broil until the chicken skin is visibly browned and crispy; about 3 or 4 minutes (keep an eye on it!).
To serve, I like to transfer the chicken to a big platter and spoon the sauce all around the pieces, really putting all of that garlic on display. If desired, top with a simple salad of lightly dressed watercress/arugula (see ingredients list).

Find it online: https://mykitchenlittle.com/2021/04/01/chicken-with-40-cloves-of-garlic/