Wednesday, 9 November 2011

Chicken with 40 Cloves of Garlic

I halved the amount of chicken in this recipe, so despite the name of this dish, I used only 20 cloves of garlic. It only made sense that way. The garlic alone gives the dish an amazing flavor, but mine needed a little bit more salt. And don't worry, you won't get garlic breath after the fact. The garlic will be roasting in the oven for close to 2 hours so all you are left with is a rich aromatic flavor.


You'll need:
4 pieces of chicken thighs
20 cloves of garlic
1 onion
thyme
1/2 cup of wine (rose in my case)
salt and pepper
oil


Season your chicken thighs with salt and pepper, or whatever other spices you would like to use. Then get you pan really really hot, and  place your chicken pieces skin side down to brown. I oiled my pan but there is no need to since the chicken releases some fat itself. have your pan on medium high, and let it go for about 7 minutes until the skin is golden and crispy. don't worry, you are allowed to peak.

After the skin is golden brown, flip and brown the other side. Transfer to a plate after you are done. Throw in some chopped onions to the pan with the reserved oil, then add half the garlic and some fresh/dried thyme. Stir it around until everything is coated with oil, then deglaze with wine. Any kind will do. Place the chicken pieces on top and sprinkle on the rest of the garlic. Put on a tightly fitted lid, and place in a pre-heated oven of 400 degrees for about an hour and half.

The chicken should be cooked after the first hour, but the additional time in the oven makes it extremely tender. Chris had to go to a meeting so he ate his after the first hour of oven time, and my portion went back in for another 30 minutes. The skin will no longer be crispy, so you can either fry it again or just leave it as is. Like I said, mine needed a little bit more salt, but you can adjust seasoning to your liking.

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