Don't worry or be intimidated by the copious amount of garlic. Once roasted, garlic imparted a nutty, buttery flavor. I promise you that!!! ;)
Chicken was juicy, moist and tender.
Definitely a keeper, this will easily be one of my comfort food.
Served with rice (because i'm Filipino...hahaha) but i know slices of baguette will be perfect to absorb those sauce or spread those roasted garlic like butter.
Served with rice (because i'm Filipino...hahaha) but i know slices of baguette will be perfect to absorb those sauce or spread those roasted garlic like butter.
Recipe adapted from Williams-Sonoma. Check out the recipe CHICKEN WITH 40 GARLIC CLOVES
"Don't be alarmed by the number of garlic
cloves called for in this recipe. The garlic mellows as it roasts, imbuing the
finished sauce with a subtle flavor."
Ingredients:
- 2 chickens, each 4 lb., cut into 8 serving pieces (used 5 lbs. of leg quarters)
- Salt and freshly ground pepper, to taste (season liberally)
- 3 Tbs. extra-virgin olive oil
- 40 garlic cloves, peeled
- 1 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh thyme
- Zest of 2 lemons
- 1/4 cup white wine (used pinot grigio)
- 3/4 cup chicken stock
- 3 Tbs. unsalted butter, at room
temperature, cut into pieces
Directions:
Preheat an oven to 400°F.
Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauce boat. Serve the chicken immediately and pass the sauce alongside. Serves 8.
Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauce boat. Serve the chicken immediately and pass the sauce alongside. Serves 8.
Williams-Sonoma Kitchen.
To save time peeling 40 cloves, i bought already peeled garlic.
I buy those small bottles of wine for cooking purposes.
I buy those small bottles of wine for cooking purposes.
Remove chicken, continue cooking the garlic (took out some for garnish) add the wine, water or chicken stock (add more if needed). Taste and adjust seasonings. Whisk in butter until sauce thickens.
Served sans the sauce, it was good too.
Roasted garlic imparted a nutty, buttery flavor.
Chicken was juicy and tender.
Definitely a keeper.
