This recipe for Deeeeelicious Chicken with 40 cloves of garlic is based on James Beard’s recipe and it truly is deeeelicious! Wow, what flavors, and I am all about flavors!
Ingredients
- 6 whole chicken thighs, bone in skin on skin on
- kosher salt and freshly ground black pepper
- 2 tbsp olive oil
- 30-40 cloves garlic peeled
- 1 tbsp dried tarragon
- 1/2 cup dry white wine or dry vermouth
- 3/4 cup chicken stock
- 5-6 sprigs freshly chopped parsley
- toasted baguette for serving
Instructions
- Gather all ingredients before starting the recipe.
- Heat 2 tbsp olive oil over medium high heat in a gratin or Dutch oven pan with a tight-fitting lid.
- Season both sides of 6 whole chicken thighs, bone in skin on with kosher salt and freshly ground black pepper and when the oil is hot, place chicken in the pan skin side down. Make sure that the chicken does not overlap. Sauté in pan for 3-5 minutes, or until the skin is a nice golden color, then flip and sear the second side.
- Remove chicken to a platter and add 30-40 cloves garlic peeled and sauté until the garlic is golden, stirring constantly. About 4-5 minutes.
- Deglaze pan with 1/2 cup dry white wine or dry vermouth scraping up all the brown bits from the bottom of the pan.
- Return chicken to pan and add 3/4 cup chicken stock or just enough stock to barely cover the chicken and reduce the heat to a slow simmer. Add 1 tbsp dried tarragon and cover the pan with a lid and cook for about 35-40 minutes, or until the chicken is cooked through and garlic cloves have become soft. If the juice starts to evaporate before the chicken is cooked, add a little chicken stock.
- Squeeze 1/2 lemon over the chicken and sauce and garnish with 5-6 sprigs freshly chopped parsley.
- Spread the garlic on the toasted baguette slices.
