10 August 2008

40 Clove Chicken

There are many versions of this recipe around. The thing that makes this dish different and so yummy is the amount of garlic used... 40++ cloves of garlic!! The garlic turns out amazingly sweet. But still have some breath mints handy. :)

I'm not sure where I first saw this recipe anymore. But after seeing the pictures from Alice Q. Foodie made me want to cook it again. Here is my take on it...

40 Clove Garlic Chicken

  • 3 x Maryland chicken (Thighs and legs chopped - skin on)
  • 2-3 Heads of Garlic. (I'm lazy... and just leave it smashed and unpeeled)
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 Cups Dry white wine
  • 3 tablespoon Cognac (optional)
  • Handful of fresh herbs (I used Sage & Thyme)
  • 2 Bay leaves
  • 1/4 Cup of Thickening Cream
  • 2 tablespoons butter & 2 tablespoons plain flour
  • Salt & Pepper

Pre-heat Oven to 180C. Pat the chicken pieces dry with a paper towel, and season with salt and pepper. Heat the butter with 1/2 of the olive oil in a Dutch Oven and brown the chicken, skin side down first.

Remove the chicken to a plate, and add garlic cloves to the pot. Saute on low heat until it turns golden brown. Add 1 Tbl sp of the Cognac, then add all the wine. Bring to boil and continue to stir, scraping any brown bits from the bottom of the pot.

Return chicken to the pot. Add herbs and tuck the Bay leaves in between the chicken pieces.

Cover and braise in the oven for about 45 minutes - until chicken is tender.

Remove chicken to a baking dish and put under the grill. Just long enough so that the skin on the chicken starts to go golden brown.

Squeeze out the garlic from the skins. Add remaining Cognac to the sauce. Bring to boil and add cream. Melt the butter in a separate saucepan then add flour. Once it has combined and starts to bubble, add this mixture to the sauce.

Spoon garlic sauce over the chicken and serve.

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