40 Clove Garlic Chicken | Alton Brown
One of my personal favorites, surprisingly not too garlicky. I also change the extra oil for stock so instead of confiet, I braise and can make a sauce afterwards.
Ingredients:
- 1 (3- to 4 pound) broiler/fryer chicken, cut into 8 pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 5 sprigs fresh thyme
- 40 cloves garlic, peeled
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Heat oven to 350ºF.
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Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
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In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the 1/2 cup chicken stock, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
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Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.
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