alamodeus

Chicken with Forty Cloves of Garlic is a name that does not do this dish justice. But, I can tell you that if you are inspired to cook a delicious, hearty recipe from the farmhouse kitchens of Provence, you will not be disappointed! This is one of my favorite winter meals.

P.S. Don't worry about the garlic being overbearing. In fact, the garlic cooks gently, poaches actually, and turns soft in texture and sweet in flavor. Yum. Once the chicken is cooked, spread the garlic on bread as you would butter. Yum. Yum.


INGREDIENTS

6 tablespoons butter, softened
1 tablespoon olive oil
1 (3 1/2 lbs) chicken, cut into pieces, rinsed & patted dry
Salt and pepper to taste
2 heads garlic, unpeeled & blanched in boiling water for 10 minutes
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup dry white wine
1 cup Chicken stock or canned broth

DIRECTIONS

In a large, deep skillet over medium-high heat, warm 2 tablespoons of the butter and the oil until hot. Add the chicken, season with salt and pepper, and brown it on all sides. Distribute the garlic cloves around the chicken and season with the thyme and bay leaf. Cover the skillet and cook the chicken over medium-low heat for 30 to 35 minutes, or until the juices run clear when the chicken is pierce with a fork.

Transfer the chicken and garlic to a platter and keep warm.

Discard the bay leaf. Skim and discard the fat from the pan, add the wine, and reduce the liquid by half over high heat. Add the stock and reduce to 3/4 cup while stirring.

Remove the pan from the heat and swirl in the remaining 4 tablespoons of butter. Pour the sauce over the chicken.

Serves 4 to 6.