40 Clove Garlic Chicken

I have always dreamt of a having a little bistro chalkboard in my kitchen in which I can put my daily creations on display for the four of us to look forward to.  I found one at Wisteria and I do love the curved lines and the burlap hanger.  But, the chalkboard paint is weak at best.  I already have to go to Home Depot to buy some more paint to touch it up.  But, I do really like it and I love that a tiny dream has come true.

Menu Board

Lo and behold the 40 garlic chicken….It turns the garlic sweet and savory without the bite of raw garlic and the long roasting turns the sauce flavorful and the chicken tender and lip smacking.  I added a slew of vegetables to the roasting pan for a side dish and they helped add to the sauce too.  Other than the initial saute of the chicken to give it a nice golden color, the rest is easy.  Serve with cous-cous, quinoa, rice or pasta.  Anything to soak up the glorious sauce that will develop.  I am sure this could easily turn into a slow cooker recipe too.  After you deglaze the pan that you sauteed the chicken in;  put the chicken, veggies and sauce in the crock pot and set in on low and forget it.

Also, 40 cloves sounds like a ton of work.  But now and days the local mega mart has done the work for you.  I say spend the premium to make this dish that much more easier.  Finally, you don’t have to count out exactly 40 cloves…anywhere from 20 – 40 cloves should produce similar results.  They are left whole which is less surface area than a clove minced and the cooking really mellows garlic out.  Don’t be scared…be excited!

40 Clove Garlic Chicken

40 Clove Garlic Chicken

  • 1 Chicken Fryer cut into 8 pieces (or 8 pieces of any part of the chicken as long as the bone and skin are still attached)
  • AP Flour (for dusting between 1/8 and 1/4 cup)
  • 2-3 tbsp Vegetable Oil (or any other high temp cooking oil)
  • 2 cups of White Wine
  • 2 cups of Chicken Stock
  • 2 tsp Chicken Bouillon Base
  • 2 tbsp Butter
  • 40 Cloves of Garlic (peeled, left in whole cloves)
  • 1 tbsp Fresh Rosemary (minced)
  • 1 tbsp Fresh Thyme Leaves
  • 1 Bay Leaf
  • Zest and Juice of 1 Lemon
  • 3-4 Cups of Assorted Roasting Vegetables (Onion, Carrots, Celery, Mushrooms, Brussels Sprouts, Etc)
  • Salt and Pepper to Taste
  1. Set your oven to 350 degrees
  2. Rinse and pat dry your chicken pieces.  Lightly dust the skin side with flour, salt and pepper.
  3. In your roasting pan on the stove top on medium high heat, pour the 2 tbsp of oil.  Saute the chicken pieces skin side down first for 5-8 minutes.  Turn over and saute again for another 5 minutes.  Then remove from the pan, put on a plate and set aside.  You want to add color to the skin, but not cook the chicken through.
  4. Put roasting vegetables and the garlic into the pan and saute for 3 -5 minutes.  If needed add 1 tbsp of oil to help the process…but, only if needed.
  5. Deglaze the pan with the wine and the chicken stock.  Reduce the heat to low.  Simmer the sauce for 5-8 minutes while you add the lemon peel, rosemary, thyme, bay leaf and chicken bouillon.  Stir to combine.
  6. Turn the heat off the stove top and add the lemon juice.  Add salt and pepper to taste.  Stir.  Now add the chicken pieces (plus any liquid that may be on the plate they were waiting on back into the roasting pan.  Make sure the chicken is covered in the liquid at least part of the way and that the skin side is up.
  7. Put aluminum foil over the top and roast in the 350 degree oven for 60 minutes.  After that, remove the foil and continue to cook for 15-20 more minutes.  Remove from the oven.  Put the chicken on a clean serving platter.  Remove the bay leaf from the sauce.  Stir into the sauce the 2 tbsp of butter and then distribute the vegetables and sauce over the chicken in the serving platter.

Like I said serve this with a starch that will soak up all the sauce or even a piece of bread to sop it up at the end.  Now go and make a family night dinner of your own…Clink!


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