Chicken with 40 Garlic Cloves

76 mins
Serves 6
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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 until golden brown on both sides, then remove.
  5. 5Brown chicken thighs in batches until golden brown on both sides, then remove.
  6. 6Brown chicken thighs in batches until golden brown on both sides, then remove.
  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. 10Let it cool for a minute and add in your garlic.
  11. 11Let it cool for a minute and add in your garlic.
  12. 12Let it cool for a minute and add in your garlic.
  13. 13Cook garlic for a couple of minutes.
  14. 14Cook garlic for a couple of minutes.
  15. 15Cook garlic for a couple of minutes.
  16. 16Add white wine and scrape up any browned bits.
  17. 17Add white wine and scrape up any browned bits.
  18. 18Add white wine and scrape up any browned bits.
  19. 19Add thyme and bay leaves.
  20. 20Add thyme and bay leaves.
  21. 21Add thyme and bay leaves.
  22. 22Cook for a couple minutes and add chicken stock.
  23. 23Cook for a couple minutes and add chicken stock.
  24. 24Cook for a couple minutes and add chicken stock.
  25. 25Place chicken back in, covering everything.
  26. 26Place chicken back in, covering everything.
  27. 27Place chicken back in, covering everything.
  28. 28Cover and place in a 350°F oven for an hour.
  29. 29Cover and place in a 350°F oven for an hour.
  30. 30Cover and place in a 350°F oven for an hour.
  31. 31Remove chicken and mash half of the garlic cloves.
  32. 32Remove chicken and mash half of the garlic cloves.
  33. 33Remove chicken and mash half of the garlic cloves.
  34. 34Return chicken to the oven at 435°F for about 10 minutes to crisp the skin.
  35. 35Return chicken to the oven at 435°F for about 10 minutes to crisp the skin.
  36. 36Return chicken to the oven at 435°F for about 10 minutes to crisp the skin.
  37. 37Finish with parsley.
  38. 38Finish with parsley.
  39. 39Finish with parsley.
  40. 40Plate the chicken and potatoes, and pour the sauce over it.
  41. 41Plate the chicken and potatoes, and pour the sauce over it.
  42. 42Plate the chicken and potatoes, and pour the sauce over it.

Ingredients

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

Equipment

large panpaper towelwooden spoontongsglass measuring cupovenpotato masher