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Chicken with 40 Cloves of Garlic Recipe

   
 

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     Chicken with 40 Cloves of Garlic

Category   Entrees - Maindishes
Sub Category   None
Servings   5-6
Preptime   2 hr

Ingredients
1tb EVOO
5-6 large bone-in chicken thighs (about 2.5 lb)
1tsp kosher salt and 1tsp ground black pepper
20 garlic cloves, peeled (1.5 heads)
2Tb fresh lemon juice (or to taste)
1/2c Champagne (or dry sparkling, or white wine, or chicken stock)
1c chicken stock
6 sprigs fresh thyme
1.5tb all purpose flour
 
1tb unsalted butter, at room temperature
1.5tb chopped fresh flat-leaf parsley
Optional-
Bread for dipping
Sauteed mushrooms (added at end)

Instructions
Preheat oven to 325 degrees. Dry chicken and then season on both sides with salt and pepper. Heat large Dutch oven medium to medium-high heat. When hot, add EVOO. Working in small batches, sear the chicken, skin side down first until golden brown. Then flip over and brown briefly. Transfer chicken to plate.
Add garlic to the pot and cook until lightly golden. Take out garlic cloves and set aside. Add Champagne, chicken stock, thyme and lemon juice (to taste) into pot. Nestle chicken back in pot. Place half of the garlic cloves in the liquid and the other half on top of the chicken. Place pot in oven for 35 min. Flip the chicken and then cook in oven for another 40 min.
Transfer chicken and some of garlic to a platter. Discard the thyme.
In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk in about 1/4c of the hot juices from the pot until smooth. Then slowly add the flour mixture into the pot. Whisk to combine. Don't worry if there is garlic in the pot. They will disintegrate into the sauce. Add half the parsley and cook on medium heat until gravy has thickened, about 10-20 minutes. Serve chicken and sauted mushrooms with sauce spooned over. Sprinkle on remaining parsley.


Originally Submitted
11/10/2015





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