Chicken with 40 Cloves of Garlic
By SMorrissey
Rate this recipe
4.4/5
(23 Votes)
Ingredients
- 3 tbsp. olive oil
- 1 (3 to 4-lb.) chicken, cut into 8 pieces
- Kosher salt and ground black pepper, to taste
- 40 cloves garlic, peeled (you can use up to 100 cloves)
- 1/2 cup dry vermouth
- 3/4 cup chicken stock
- 1 tbsp. chopped tarragon
Details
Adapted from saveur.com
Preparation
Step 1
Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning once, until browned, about 15 minutes. Transfer to an 8″ x 8″ baking dish; set aside. Add garlic to pot; cook until browned in spots, about 6 minutes. Add vermouth; cook, scraping bottom of pot, until slightly reduced, about 2 minutes. Add stock; boil. Transfer ¼ of the garlic to baking dish; mash remaining into stock. Pour over chicken; bake until chicken is glazed and tender, 15 to 20 minutes. Garnish with tarragon.
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