Chicken with 40 Cloves of Garlic & Pistou

By Brenda

Good!!

Ingredients

• PISTOU:
• 8 pieces chicken (breasts or thighs) bone in, skin on
• salt & pepper
• 2 T olive oil
• 40 cloves peeled, whole (about 4 heads)
• 1 chopped onion
• 1/2 cup dry white wine or chicken stock
• 1/2 cup chicken stock
• 1 T fresh chopped thyme
• 1 t salt
• 1/4 t ground black pepper
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1 clove garlic
• 1/2 t salt
• 1/4 t ground black pepper
• 1/2 cup extra virgin olive oil

Details

Servings 6

Preparation

Step 1

Season chicken with salt & pepper. Heat olive oil in la
arge deep skillet, add chicken and brown on both sides (about 3-5 min. per side). Remove chicken and add garlic cloves and onion pieces to pan. Cook gently until lightly browned. Add wine, then chicken. stock, bring to a boil. Add thyme, salt & pepper. Return chicken pieces to pan. Spoon sauce over chicken and cover surface with a round of parchment paper. Cover with a lid. Cook on stove top or oven @350for 25-30 min., until chicken is cooked through and garlic is very tender.

Meanwhile, make pistou by chopping basil, parsley and garlic together in a food processor. Add salt & pepper, drizzle in olive oil.

Arrange chicken ad cooked garlic on a platter, then drizzle with pistou.