40-Clove Garlic Chicken
The secret to this 40-clove garlic chicken recipe is whole cloves, not crushed or minced. The cooked cloves can be spread onto a toasted baguette like butter.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Servings 4 people
Ingredients
- 1/3 cup flour
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 6 chicken thighs
- 40 cloves of garlic peeled
- 3 ribs celery diced
- 1 onion, yellow, medium sliced
- 1 cup dry white wine
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 375 degrees F.
- In a large plastic bag, combine flour, paprika, salt and pepper. Coat the chicken in the seasoned flour and shake off excess.
- Heat the 3 tablespoons of olive oil in a large ovenproof saute pan over medium-high heat. Brown chicken on both sides and remove from pan and reserve.
- Add garlic, celery and onion and saute until lightly browned. Add wine, broth and herbs, then arrange reserved browned chicken on top, skin side up and bring to a simmer. Cover the pan, transfer to the oven and braise 45 minutes.
- Serve with rice pilaf or mashed potatoes and toasted baguette slices.
