40 CLOVES OF GARLIC...WHAT !
Poulet aux Quarante Grousses d'Ail
Chicken with 40 cloves of garlic
6 Tbs. butter . divided
1 Tbs. veg oil
1 chicken (around 3ish pounds) cut into 8 pieces rinsed and patted dry
salt and pepper
2 heads of garlic. Unpeeled and blanched in boiling water for 10 minutes
1/2 tsp, thyme
1 bay leaf
1/2 cup white wine
1 cup chicken stock
In a large deep skillet over medium heat, warm 2 Tbs. butter and oil until hot. Add chicken pieces and season salt and pepper, brown on all sides. Distribute the garlic cloves around the chicken and season with thyme and bay leaf. Cover the skillet and cook over med-low heat for 30-35 minutes or until the juices run clear when chicken is pierced with a fork. Transfer the chicken and garlic to a platter and keep warm. Discard the bay leaf. Add wine and reduce the liquid by half over high heat. Add stock and reduce to 3/4 cup. Remove from heat and swirl in the remaining 4 Tbs. butter. PLace the chicken (sans garlic) on a serving platter and pour sauce over the chicken. I always serve this dish with a potato dish and haricot vert.