Imported from YouTube

40 Garlic Clove Chicken

Name: 40 Garlic Clove Chicken
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs; 4 chicken drumsticks; salt (to taste); black pepper (to taste); 2 tbsp avocado oil; 2 tbsp butter; 40 garlic cloves (peeled; roughly 5 heads of garlic); 4 thyme sprigs; 1 bay leaf; 1 cup white wine (dry); 2 cups chicken stock; 2 tbsp minced parsley (for garnish)

Recipe by Kelly’s Clean Kitchen @kellyscleankitchenchef · YouTube

Imported by John Tan on SeeMeCook

A rustic French braise of bone-in chicken thighs and drumsticks with whole garlic cloves, thyme, white wine, and chicken stock. The garlic turns soft and sweet as it cooks, enriching the broth served over the tender chicken.

4 servings100 minFrench

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Ingredients

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
salt (to taste)
black pepper (to taste)
2 tbsp avocado oil
2 tbsp butter
40 garlic cloves (peeled; roughly 5 heads of garlic)
4 thyme sprigs
1 bay leaf
1 cup white wine (dry)
2 cups chicken stock
2 tbsp minced parsley (for garnish)

Steps

1
Preheat the oven to 350°F (175°C).
2
Season the chicken on all sides with salt and pepper. Place it skin side down on a paper towel for at least 10 minutes to dry the skin and help prevent sticking.
3
Heat the avocado oil in a Dutch oven over medium-high heat. When hot, sear the chicken in batches, skin side down, until golden brown. Rotate the drumsticks so both sides brown; remove the thighs once golden. Set all the chicken aside.
4
Add the butter to the same pot and let it melt.
5
Stir in the garlic cloves and thyme. Sauté for 3–4 minutes, until fragrant.
6
Stir in the white wine and bring it to a simmer. Simmer for 1 minute to cook off the alcohol.
7
Stir in the chicken stock and bay leaf. Season with salt and pepper, then return the chicken to the pot skin side up. Make sure the liquid comes about halfway up the chicken; bring it to a low simmer and cover with a lid.
8
Transfer the covered pot to the oven and braise for 45 minutes, until the chicken is tender.
9
Remove the pot from the oven and place it on the stovetop. Set the chicken aside while you finish the broth.
10
Ladle out half of the garlic cloves and a few ladles of broth. Blend them until smooth, then stir the blended mixture back into the pot. This blending step is optional.
11
Bring the liquid to a simmer and reduce it by half, about 5 minutes.
12
Serve the broth over the chicken and garnish with minced parsley.

Notes

Chicken may be seasoned up to 24 hours ahead. For overnight drying, refrigerate it skin side up. If avoiding alcohol, substitute additional chicken stock for the wine. The video describes searing the chicken for about 5–10 minutes and sautéing the garlic and thyme for 4–5 minutes; the full recipe page specifies 3–4 minutes for the sauté.