Chicken with 40 Cloves of Garlic

By t1bishop

Roast chicken with 40 garlic cloves is a classic French dish that was popularized in the United States by James Beard. In this slowcooker version, braising the chicken and garlic for hours allows the flavors to mellow
and fully penetrate the meat.

Ingredients

• 1/2 cup dry white wine
• Large pinch of saffron threads
• 6 skinless chicken drumsticks
• 6 skinless bone-in chicken thighs
• 3 tablespoons unsalted butter
• 2 medium leeks, white and tender green parts only, coarsely chopped
• 1/8 teaspoon freshly grated nutmeg
• 2 1/2 cups chicken stock
• 1/4 cup sweet sherry
• Salt and freshly ground pepper
• 3 large heads of garlic, separated into about 40 unpeeled cloves
• 1/3 cup Nicoise olives
• 1/3 cup Picholine olives
• Toasted bread, for serving

Details

Servings 8
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

1. Pour 1/4 cup of the wine into a small bowl. Crumble in the saffron and let stand for 5 minutes. On a large rimmed baking sheet. drizzle the saffron wine over, the chicken; rub it in and let stand for 10 minutes.
2. Meanwhile, in a skillet, melt the butter. Add the leeks and cook over moderate heat, stirring, until softened, 5 minutes. Stir in the nutmeg and remaining 1/4 cup of wine. Simmer for 1 minute. Add the stock and sherry;
bring to a boil. Transfer to a slow cooker.
3. Season the chicken with salt and pepper and add it to the slow cooker. Nestle in the garlic cloves. Cover and cook on high for 2 1/2 hours, shifting the chicken and garlic around a few times, until the chicken is cooked
through and the garlic is soft. Add the Nicoise and Picholine olives, cover and cook for 15 minutes. Season with salt and pepper.
4. Serve the chicken stew in shallow bowls, with toasted bread for spreading the garlic on and for dunking.

MAKE AHEAD The chicken stew can be
refrigerated overnight. Reheat gently before serving.