Chicken with 40 Cloves of Garlic

By littlejohn

If you’ve ever had this dish, you know that what sounds like a lot of garlic really isn’t. The slow-cooking of the whole cloves mellows the garlic’s flavor. This recipe is made with chicken breasts instead of a whole chicken and includes vegetables to make it a one-pot meal.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 bone-in skin-on chicken breast halves
• 1 large carrot, cut into 1-inch pieces
• 1 large leek (white portion only), cut into 1-inch pieces
• 1 medium onion, cut into 8 pieces
• 1 small fennel bulb, fronds removed, cut into 1-inch pieces
• 40 garlic cloves, peeled
• 8 small red potatoes, halved
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

1. In large pot or nonreactive Dutch oven, heat butter and oil over medium-high heat until butter is melted and hot. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken; place on plate.

2. Add carrot, leek, onion and fennel; cook 3 minutes or until vegetables are lightly browned, stirring occasionally.

3. Add garlic and potatoes. Arrange chicken over vegetables; pour wine over chicken. Sprinkle with rosemary, salt and pepper. Cover; bring to a boil over medium-high heat. Reduce heat to low; simmer 50 minutes or until chicken is no longer pink in center and garlic is soft.