This delicious recipe for chicken with 40 cloves of garlic is adapted from Ina Garten’s Barefoot in Paris cookbook. The sauce is just bursting with flavor from the garlic, and white wine. Our recipe uses boneless chicken thighs, which are always tender and easy to cook, but use whole chickens if you have them on hand. The ingredients are also adapted to non-dairy for kosher purposes, feel free to use heavy cream if you prefer. You will love this classic chicken recipe, made easy!

Chicken with 40 cloves of garlic by Bonjour Cuisine

Chicken Thighs with Forty Cloves of Garlic

Author: loosely adapted from Ina Garten by Bonjour Cuisine Kitchen

Ingredients

  • 3 whole heads garlic, about 40 cloves
  • 14 boneless chicken thighs, trimmed or 2 (3 1/2-pound) chickens, cut into eighths
  • fine sea salt ground black pepper
  • 1 tablespoon unsalted margarine
  • 2 olive oil
  • 3 tablespoons whisky
  • 1 1/2 cups dry white wine
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons non-dairy creamer or soy milk

Instructions

  1. To peel the garlic, separate the cloves and drop them into a pot of boiling water for 1 minute. Drain the garlic and peel. Set aside.
  2. Pat the chicken thighs dry, and season liberally with salt and pepper. In a large heavy pan or dutch oven, heat the margarine and olive oil over medium high heat. Add the chicken, in 3 batches (or more depending on pan), and saute on each side for 3-5 minutes, till browned.
  3. When the last batch of chicken thighs is browning, add the garlic cloves around the chicken. When chicken is browned, remove from the pan and add the whisky and white wine to the garlic cloves. Make sure to scrape up any bits that are stuck to the pan so they incorporate into the sauce. Bring the sauce to a boil and allow to boil at medium-high for 2 minutes, to allow the alcohol to evaporate.
  4. Add the chicken back to the pan, adjust the heat to low, sprinkle with thyme and cover. Simmer for 30 minutes.
  5. Remove the chicken to a platter and cover with aluminum foil. 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 non-dairy creamer, and boil for 3 minutes. Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken and serve.

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—Jennifer Greene

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3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
INSTRUCTIONS

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
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Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
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12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon minced fresh thyme
1/2 -1 Tablespoon fine sea salt salt to taste
1/2 Teaspoon black pepper
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10 peeled garlic cloves
1 Cup dry white wine
1 Cup whole olives (Black or kalamata)
1 preserved lemon (minced) (optional)
3 cups sliced mushrooms
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Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
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1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
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Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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