Chicken with 40 Cloves of Garlic

By SMorrissey

This was in the comments
"In the great Staff Meals from Chanterelle (Workman, 2000), David Waltuck updates the recipe with peeled cloves, which impart a more intense garlic flavor. The recipe I've ultimately settled on uses peeled cloves, too" and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling.

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.