DO Chicken w/ 40 Cloves of Garlic
- 1-2 Tbsp
- 5-6 lb skinned
chicken pieces – I think thighs work best, absorb the flavors
and stay moist better than white meat
- 40+ large
garlic cloves, unpeeled, about 4-5 heads (I use more)
- ~ 2 cups
dry white wine – almost cover meat
sprigs* fresh thyme
- 3 - 3”
sprigs* fresh rosemary
- Salt and
pepper to taste
- Lots of toasted
oil over medium heat. Season chicken w/ salt and pepper. Saute the
garlic cloves for 3-5 minutes, until they begin to brown, remove
from DO. Saute chicken five minutes per side. Add garlic, thyme,
rosemary and wine. This fills a 12” Dutch oven.
~ 45 minutes.
Sprinkle chopped fresh parsley over dish before serving.
the bread, I like to slice baguettes and toast them dry.
the chicken. Take the cooked garlic cloves and squeeze out on the
bread. Dip the bread in the juice and oh, my gosh, it’s good!
a sprig? It tastes better w/ lots of herb flavor, so I err on the
side of lots. I’m sure you can use dried herbs, I’ve
just always used fresh because I have them growing in the garden.
Experiment, but a pronounced herb flavor is good.