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
0 Out of 5 from
0 reviews
You can add this Chicken with 40 Cloves of Garlic recipe to your own private DesktopCookbook.