Chicken with 40 Garlic Cloves

70 mins
Serves 6
facebook.com

Directions

  1. 1Season chicken thighs with salt.
  2. 2Season chicken thighs with salt.
  3. 3Season chicken thighs with salt.
  4. 4Brown chicken thighs in batches in a large pan until golden brown.
  5. 5Brown chicken thighs in batches in a large pan until golden brown.
  6. 6Brown chicken thighs in batches in a large pan until golden brown.
  7. 7Remove excess fat with a paper towel.
  8. 8Remove excess fat with a paper towel.
  9. 9Remove excess fat with a paper towel.
  10. 10Add garlic cloves to the pan and cook for a couple of minutes.
  11. 11Add garlic cloves to the pan and cook for a couple of minutes.
  12. 12Add garlic cloves to the pan and cook for a couple of minutes.
  13. 13Add white wine to deglaze the pan and scrape up the crusty bits.
  14. 14Add white wine to deglaze the pan and scrape up the crusty bits.
  15. 15Add white wine to deglaze the pan and scrape up the crusty bits.
  16. 16Add thyme and bay leaves.
  17. 17Add thyme and bay leaves.
  18. 18Add thyme and bay leaves.
  19. 19Add chicken stock.
  20. 20Add chicken stock.
  21. 21Add chicken stock.
  22. 22Place chicken back into the pan and cover.
  23. 23Place chicken back into the pan and cover.
  24. 24Place chicken back into the pan and cover.
  25. 25Bake in a 350°F (175°C) oven for an hour.
  26. 26Bake in a 350°F (175°C) oven for an hour.
  27. 27Bake in a 350°F (175°C) oven for an hour.
  28. 28Remove chicken and mash half of the garlic cloves.
  29. 29Remove chicken and mash half of the garlic cloves.
  30. 30Remove chicken and mash half of the garlic cloves.
  31. 31Return chicken to oven at 435°F (220°C) for 10 minutes to crisp skin.
  32. 32Return chicken to oven at 435°F (220°C) for 10 minutes to crisp skin.
  33. 33Return chicken to oven at 435°F (220°C) for 10 minutes to crisp skin.
  34. 34Garnish with parsley.
  35. 35Garnish with parsley.
  36. 36Garnish with parsley.
  37. 37Serve with roasted potatoes.
  38. 38Serve with roasted potatoes.
  39. 39Serve with roasted potatoes.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 40 garlic cloves
  • 40 garlic cloves
  • 40 garlic cloves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 handful fresh thyme
  • 1 handful fresh thyme
  • 1 handful fresh thyme
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 2 fresh bay leaves
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

large panpaper towelwooden spoonbowlfood masheroven