Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic
Ingredients
- 4 chicken thighs, bone-in, skin-on
- as needed salt
- as needed black pepper
- 2 tablespoons butter
- 2 tablespoons neutral oil, such as algae cooking oil
- 40 garlic cloves, peeled
- 1/2 cup dry white wine, or rosé wine
- 2 fresh bay leaves
- 1 bunch fresh thyme sprigs
- 2 cups chicken stock, or as needed to partially submerge chicken
- 2 slices stale bread, cut into 1-inch pieces
- 1 tablespoon beurre manié, made from 1/2 tablespoon softened butter and 1/2 tablespoon all-purpose flour, mixed
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them liberally with salt and black pepper. Allow the chicken to come to room temperature for about 20 minutes before cooking.
⏱️ 20 min
- 2
Preheat oven to 350°F. In a large oven-safe pan or Dutch oven, add butter and neutral oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Cook for 7 to 8 minutes until the skin develops a golden brown, crispy crust. Flip the chicken and cook for 2 more minutes on the other side.
⏱️ 10 min
- 3
Remove the browned chicken from the pan and set aside on a plate. Ladle out about 2 tablespoons of the rendered chicken fat from the pan into a separate small bowl; this will be used later for croutons.
⏱️ 2 min
- 4
Add the 40 peeled garlic cloves to the pan with the remaining fat. Cook for a couple of minutes, stirring occasionally, until the garlic cloves take on a touch of color.
⏱️ 3 min
- 5
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the fresh bay leaves and the bunch of fresh thyme sprigs to the pan.
⏱️ 3 min
- 6
Pour in enough chicken stock to partially submerge the chicken. Return the browned chicken pieces to the pan, skin-side up, along with any accumulated chicken juices from the plate.
⏱️ 2 min
- 7
Bring the liquid in the pan to a boil on the stovetop. Once boiling, cover the pan with a lid and transfer it to the preheated oven. Bake for about 1 hour, or until the chicken is very tender.
⏱️ 60 min•🌡️ 350
- 8
While the chicken bakes, heat the reserved chicken fat with a little additional neutral oil (if needed) in a separate small pan over medium heat. Add the pieces of stale bread to the pan and cook, stirring occasionally, until they are golden brown and crispy. Remove the croutons and set aside.
⏱️ 10 min
- 9
Once the chicken is done, carefully remove the pan from the oven and place it on the stovetop. Transfer the cooked chicken pieces to a serving platter. Remove and discard the bay leaves and thyme sprigs from the pan. Using a potato masher, gently smush up the cooked garlic cloves in the sauce until they are broken into pieces.
⏱️ 5 min
- 10
Add the beurre manié to the sauce and stir continuously until it has dissolved and the sauce has thickened to your desired consistency. Stir in the finely chopped fresh parsley.
⏱️ 3 min
- 11
Spoon the garlic sauce directly over the chicken on the serving platter. Garnish with additional finely chopped parsley and the crispy croutons. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken with 40 Cloves of Garlic
- 4 chicken thighs, bone-in, skin-on
- as needed salt
- as needed black pepper
- 2 tablespoons butter
- 2 tablespoons neutral oil, such as algae cooking oil
- 40 garlic cloves, peeled
- 1/2 cup dry white wine, or rosé wine
- 2 fresh bay leaves
- 1 bunch fresh thyme sprigs
- 2 cups chicken stock, or as needed to partially submerge chicken
- 2 slices stale bread, cut into 1-inch pieces
- 1 tablespoon beurre manié, made from 1/2 tablespoon softened butter and 1/2 tablespoon all-purpose flour, mixed
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them liberally with salt and black pepper. Allow the chicken to come to room temperature for about 20 minutes before cooking.
⏱️ 20 min - 2
Preheat oven to 350°F. In a large oven-safe pan or Dutch oven, add butter and neutral oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Cook for 7 to 8 minutes until the skin develops a golden brown, crispy crust. Flip the chicken and cook for 2 more minutes on the other side.
⏱️ 10 min - 3
Remove the browned chicken from the pan and set aside on a plate. Ladle out about 2 tablespoons of the rendered chicken fat from the pan into a separate small bowl; this will be used later for croutons.
⏱️ 2 min - 4
Add the 40 peeled garlic cloves to the pan with the remaining fat. Cook for a couple of minutes, stirring occasionally, until the garlic cloves take on a touch of color.
⏱️ 3 min - 5
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the fresh bay leaves and the bunch of fresh thyme sprigs to the pan.
⏱️ 3 min - 6
Pour in enough chicken stock to partially submerge the chicken. Return the browned chicken pieces to the pan, skin-side up, along with any accumulated chicken juices from the plate.
⏱️ 2 min - 7
Bring the liquid in the pan to a boil on the stovetop. Once boiling, cover the pan with a lid and transfer it to the preheated oven. Bake for about 1 hour, or until the chicken is very tender.
⏱️ 60 min•🌡️ 350 - 8
While the chicken bakes, heat the reserved chicken fat with a little additional neutral oil (if needed) in a separate small pan over medium heat. Add the pieces of stale bread to the pan and cook, stirring occasionally, until they are golden brown and crispy. Remove the croutons and set aside.
⏱️ 10 min - 9
Once the chicken is done, carefully remove the pan from the oven and place it on the stovetop. Transfer the cooked chicken pieces to a serving platter. Remove and discard the bay leaves and thyme sprigs from the pan. Using a potato masher, gently smush up the cooked garlic cloves in the sauce until they are broken into pieces.
⏱️ 5 min - 10
Add the beurre manié to the sauce and stir continuously until it has dissolved and the sauce has thickened to your desired consistency. Stir in the finely chopped fresh parsley.
⏱️ 3 min - 11
Spoon the garlic sauce directly over the chicken on the serving platter. Garnish with additional finely chopped parsley and the crispy croutons. Serve immediately.
⏱️ 2 min