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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
40 Clove Chicken
...in your mind.
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40 Clove Chicken

40 Clove Chicken

Forty cloves of garlic def sounds like overkill. But once it cooks low and slow, that garlic becomes soft, sweet, spread-on-bread perfect. Add juicy chicken, a splash of wine, and you end up with a dish that looks fancy but eats like straight-up comfort food. Easily one of my favorite chicken recipes...ever.

Serves 6

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt & fresh ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 40 garlic cloves garlic, approximately 3 heads, peeled butleft whole
  • 1 cup vermouth or dry white wine
  • 1 cup chicken stock
  • 2 sprigs fresh thyme, or 1 teaspoon dried
  • 2 sprigs fresh rosemary, or 1 teaspoon dried
  • ½ cup heavy cream
  • Crusty bread, for serving

Directions

  1. Pat chicken dry and season generously with salt and pepper
  2. Heat olive oil and butter in a cast iron pan or heavy skillet, then sear chicken skin side down until golden brown, 5–7 minutes a side – then remove to a plate
  3. Add the garlic cloves to the pan, and cook gently 3-4minutes stirring often, until just golden - but whatever you do, DON'T let them burn
  4. Pour in the vermouth, scraping the brown bits on the bottom to loosen, let it reduce by half, about 2 minutes
  5. Now add the chicken stock, thyme, rosemary and put the chicken back in the pan skin side up
  6. Bring to a simmer, cover and cook on low for 30–35 minutes until chicken is cooked through and tender – 175-180 degrees
  7. Remove the chicken to a plate, and add the cream and simmer uncovered 3–5 minutes to thicken slightly
  8. This is the time to check the seasoning and add more salt& pepper if you want
  9. Now you can either put the chicken back in the pan and spoona little sauce over each thigh, or plate
  10. But the real prize will be serving the chicken with crusty bread to smear the soft garlic cloves on