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Recipe : Entry # 7723
Jennifer Kornegay
(334) 215-2732
Recipe Title
Chicken with 40 Cloves of Garlic
Recipe Theme
March: Garlic
Main Dishes
Dixie EC
1 chicken, broken down to eight pieces (could also use eight, bone-in, skin on chicken thighs)
40 cloves of garlic, peeled
1 tablespoon olive oil
1 ½ tablespoons butter
¼ cup white wine
2 tablespoons chopped fresh rosemary
½ cup chicken stock
Salt and pepper
Heat the oil and butter over medium-high heat in a large Dutch oven. Salt and pepper the chicken pieces, and working in batches, cook them, starting with the skin side down, about five minutes on each side. Once the last of the pieces have been browned, remove them from the pot and add the garlic. Cook the garlic, stirring often, about 10 minutes. It should get browned a bit. Add the wine and stir to remove any bits on the bottom of the pot. Add the chicken back to the pot and pour in any juices. Sprinkle the rosemary on top and cover. Turn the heat back to medium. You want the liquid in the pot simmering, but not at a full boil. Cook for 35-45 minutes or until chicken is done. Check often to make sure you don’t burn the garlic. Once the chicken is done, remove it and most of the garlic to a plate and set aside. Add the chicken stock to the pot and bring to a boil. Mash the garlic left in the pot (about 6 to 8 cloves) into the sauce. Cook, stirring often, for about 2 to 3 minutes and remove from heat. Add salt if needed. Drizzle over the chicken right before serving.