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Chicken with
40 Cloves of Garlic
Makes 6 Servings
*3-4 pound chicken, cut into 8 pieces
*Kosher salt and freshly ground black pepper
*2 tablespoons extra virgin olive oil
*3 tablespoon unsalted butter, divided
*40 cloves garlic, peeled
*1/2 cup dry white wine
*1 tablespoon fresh chopped rosemary
*1 tablespoon fresh thyme leaves
*1 teaspoon fresh lemon zest
*1 cup chicken stock, divided
1Preheat oven to 400F degrees. Wash chicken pieces and pat dry. Season liberally with salt and pepper.
2Heat oil and 1 tablespoon of butter together in a large, heavy-bottomed, ovenproof stockpot or Dutch oven. Working in batches, add chicken and brown, turning often to brown all sides. Transfer to a plate.
3Reduce heat to low, add garlic and cook, stirring, 2-3 minutes. Be careful not to burn the garlic. Add white wine, bring to a boil and scrape up any brown bits from the bottom of the pot. Add rosemary, thyme and lemon zest and cook, stirring, 2 minutes. Remove pot from heat.
4Return chicken to the pot along with any accumulated juices. Add 1/2 cup chicken stock. Cover and roast in preheated oven for 30 minutes, basting occasionally. Remove cover and continue to roast and occasionally baste until chicken is cooked through, about 30 more minutes. Transfer chicken to separate platter and cover with foil to keep warm.
5Place the pot back on the stovetop burner. (REMEMBER: THE POT IS HOT FROM THE OVEN!) Add remaining chicken stock to pan and coarsely mash garlic. Cook over medium-low heat for 3-5 minutes. Whisk in remaining 2 tablespoons of butter, cut in pieces, to create a sauce consistency. Season as needed with salt and pepper. Serve sauce separately with chicken.
  • When browning meat, use tongs to turn the pieces so that you don't pierce the meat and lose juices during cooking.