40 Clove Garlic Chicken

Recipe:

Ingredient notes:

• Chicken. As I wrote in the introduction to this recipe, you can use any part of a chicken to make this dish – both thighs and breasts. In the latter case, the cooking time will be shorter, but the dish will be juicier with leg meat.
• Garlic. Despite the impressive amount of this ingredient, the flavor of the finished dish is not pungent at all. During the cooking process, the garlic flavor becomes very soft and delicate. I do not recommend reducing the amount of garlic in this dish.
• Stock. The best way to cook this dish is with chicken stock, either homemade or store-bought. In a very extreme case, you can use regular water, but the flavor will be less rich.
• Wine. I use a dry white wine here. Chardonnay or Riesling is a good choice. The alcohol in the wine will evaporate as you cook. If you want to make a non-alcoholic version, substitute chicken stock for the wine and add 1 tablespoon white wine or apple cider vinegar.

Let’s start cooking.

Peel the garlic.

Debone the chicken thighs. Remove the skin or leave it on as desired. Cut each one into 2-3 pieces.

Heat 2 tablespoons vegetable oil in a saucepan over high heat. Cook the chicken in batches until golden brown on all sides, about 1 minute per batch. Transfer to a plate.

Reduce the heat to medium-low and add the whole garlic cloves to the pan.

Cook, stirring, for 1 minute. Add the thyme and pour in the wine. Cook for a few minutes.

Return the chicken to the saucepan. Add the stock or water and salt to taste.

Bring to a boil and simmer over low heat, covered, for about 20 minutes (10 minutes for breast fillets).

Sprinkle with finely chopped parsley and remove from heat. Serve.

Enjoy!