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.