Chicken with Forty Cloves of Garlic

Obviously, if you don't like garlic, this recipe isn't for you. But, then again, maybe it is. If you're not used to garlic's subtler, sweeter qualities, give this a try. Although there is a massive amount of the breath wrecking aromatic in this recipe, it doesn't overpower the chicken or the sauce. Instead, it just becomes soft, sweet, and velvety: perfect to spread on each juicy morsel of meat or mix into your couscous.



This recipe makes a lot of food, but you will be grateful for the leftovers.

Chicken with Forty Cloves of Garlic


1 tbsp butter
1 tbsp olive oil
salt
pepper
4 each of chicken legs, thighs, and breasts (skin on, bone on)
40 cloves or three heads garlic, blanched and peeled
about 1 1/2 cups dry white wine (I used Sauvignon Blanc)
3/4 teaspoon dry thyme
splash of heavy cream





Heat butter and olive oil on medium high in a dutch oven until almost smoking. Add the chicken, seasoned with salt and pepper, skin side down and brown for 5 minutes. Flip and brown 5 minutes more. Transfer to a plate and brown the remaining chicken. Transfer remaining chicken to a plate.


Add the garlic to the pan and saute for about 10 minutes over low heat.


Pour in the wine and bring to a boil to deglaze the pan..


Return chicken to the pan, cover and cook over low for about 30 minutes.


When chicken is fully cooked, remove from the pan.


Add the dried thyme and a splash of cream and stir sauce, allowing to thicken slightly.


Pour over chicken and serve.