Okay well that’s 38 cloves, but hey, who’s counting? The recipe calls for 3 heads of garlic, so whatever those heads give you go in your dish. I have been wanting to use this recipe for a long time because I love garlic, and it was definitely all that I thought it would be.
The recipe also calls for whole chickens cut into eighths, but I prefer white meat and would rather buy chicken breasts than cutting up a whole chicken :). You can be your own cook here though and use whatever you’re comfortable with. It is important to season liberally with salt and pepper because that is the only flavor (besides the delicious garlic-y sauce) that the chicken takes on.
Now that we have an herb garden (and some veggies, too) in our backyard, I just LOVE being able to look at a recipe that calls for thyme (like this one) or cilantro or basil and walking out back, picking what I need, and then tasting the final result.
40 Garlic Clove Chicken: (adapted from Ina Garten)
3 whole heads garlic, about 40 cloves
6 chicken breasts
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons dry sherry (alcohol, not vinegar)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
1.) Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
2.) Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the oil until nicely browned, about 3 to 5 minutes on each side. Turn with tongs (you don’t want to pierce the skin with a fork.) When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.
3.) Remove the last chicken and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the dry sherry and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
4.) Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of dry sherry and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.