Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic is a main course that serves 4. For $3.59 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 890 calories, 49g of protein, and 60g of fat. 2987 people were glad they tried this recipe. It is brought to you by Table for Two Blog. Head to the store and pick up white wine, olive oil, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a super spoonacular score of 83%. Chicken with 40 Cloves of Garlic, Chicken With 40 Cloves of Garlic, and Chicken with 40 Cloves of Garlic are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1 tbsp. butter
2½ pounds chicken thighs, skin on
2 tbsp. dark brown sugar, packed
2 tsp. dried thyme
2 tbsp. all-purpose flour
40 cloves of garlic, peeled*
2 tbsp. heavy cream
2 tbsp. olive oil
Salt and pepper, to taste
1½ cups white wine (I used a Sauvignon Blanc)
Equipment:
paper towels
dutch oven
frying pan
bowl
wooden spoon
whisk
pot
Cooking instruction summary:
Pat the chicken dry on both sides with paper towels. Season with salt and pepper.Melt the butter in a large dutch oven over medium-high heat. Add the chicken, skin-side down to the pan. Do it in batches so you don't overcrowd the pan. You want the skin to have a nice color to it. Brown the chicken for 5 minutes on one side, flip then cook for another 5 minutes. Remove the chicken to a large bowl and repeat until all chicken has cooked.Once all the chicken has browned, lower the heat then add all the garlic and sauté the garlic for 5-10 minutes until golden. You'll want to constantly stir otherwise the garlic will burn.Add the wine, turn up the heat, and using a wooden spoon, scrape the bottom of the pan to get up the browned bits. Return the chicken to the pot, with the liquid that has accumulated at the bottom of the bowl. Sprinkle the thyme over top, cover and simmer for 30 minutes.After 30 minutes, remove the chicken and place on a plate.In a small bowl, whisk together flour and ½ cup of the liquid from the pan. Pour back into the pan and whisk until the liquid thickens. Finally, whisk in the dark brown sugar and heavy cream. Turn off the heat. Season with additional salt and pepper, to taste.Spoon sauce mixture and garlic over the plated chicken.Serve hot with rice or vegetables.
Step by step:
1. Pat the chicken dry on both sides with paper towels. Season with salt and pepper.Melt the butter in a large dutch oven over medium-high heat.
2. Add the chicken, skin-side down to the pan. Do it in batches so you don't overcrowd the pan. You want the skin to have a nice color to it. Brown the chicken for 5 minutes on one side, flip then cook for another 5 minutes.
3. Remove the chicken to a large bowl and repeat until all chicken has cooked.Once all the chicken has browned, lower the heat then add all the garlic and sauté the garlic for 5-10 minutes until golden. You'll want to constantly stir otherwise the garlic will burn.
4. Add the wine, turn up the heat, and using a wooden spoon, scrape the bottom of the pan to get up the browned bits. Return the chicken to the pot, with the liquid that has accumulated at the bottom of the bowl. Sprinkle the thyme over top, cover and simmer for 30 minutes.After 30 minutes, remove the chicken and place on a plate.In a small bowl, whisk together flour and ½ cup of the liquid from the pan.
5. Pour back into the pan and whisk until the liquid thickens. Finally, whisk in the dark brown sugar and heavy cream. Turn off the heat. Season with additional salt and pepper, to taste.Spoon sauce mixture and garlic over the plated chicken.
6. Serve hot with rice or vegetables.
Nutrition Information:
covered percent of daily need
