40-Clove Garlic Chicken
Garlic has a bad reputation for its dominant flavor and odor. Surely you know people who refuse to eat it for those reasons. But here's a dish that'll make those with the most garlic-sensitive palates think twice.
Chicken and garlic are slowly simmered with fresh herbs to create a mildly flavored, but rich-tasting main course. The secret to its mellow flavor is whole cloves — not crushed or minced. This prevents the compounds from combining to create those strong garlic traits.
But what's so cool is that the cooked cloves can be spread onto a toasted baguette like butter, then served with the tender chicken.
Makes 6 Chicken Thighs with Sauce
•1/3 cup all-purpose flour
•2 T. paprika
•1 T. kosher salt
•1 T. black pepper
•3 T. Olive Oil
•6 chicken thighs, dusted in flour mixture
•40 cloves garlic, peeled
•3 ribs celery, diced
•1 medium yellow onion, sliced
•1 cup dry white wine
•1 cup chicken broth
•2 sprigs fresh rosemary
•2 sprigs fresh thyme
•2 bay leaves
•Browned chicken thighs
1. Preheat oven to 375° with rack in the center.
2. Combine flour, paprika, salt, and pepper in a large plastic bag. Coat chicken in seasoned flour. Shake off excess flour.
3. Heat oil in a large ovenproof sauté pan over medium-high heat.
4. Brown chicken on both sides; remove from pan.
5. Add garlic, celery, and onion; sauté until lightly browned.
6. Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer. Cover the pan; transfer to the oven and braise 45 minutes.
7. Serve with rice pilaf and toasted baguette slices.
|