40 CLOVES OF GARLIC CHICKEN
40 cloves of garlic sounds like a lot! But really as you cook this garlic the flavor melows out. I suggest getting a really good loaf of bread and spreading the garlic over the bread during dinner. The sauce is light yet rich and the tarregon adds a punch of brightness. Make sure you have something to sop up this sauce with!
INGREDIENTS
6 pieces Chicken
40 cloves garlic
3/4 cup vermouth
1 1/2 cups chicken stock
1 TBSP tarragon
salt/pepper
40 cloves garlic
3/4 cup vermouth
1 1/2 cups chicken stock
1 TBSP tarragon
salt/pepper
DIRECTIONS
Heat oven to 375. Heat 1 tbsp oil in dutch oven. brown the chicken on both sides, turning once. Set aside. If there is a lot of oil left in pan, take some of it out. Add 40 cloves of garlic and turn to low. You want the garlic to cook slowly without burning.
When the garlic is lightly browned about 6 minutes, add vermouth and cook
scraping up browned bits. Add stock and boil. remove about half of the garlic
cloves and set aside. the other half still in the liquid, mash up to thicken
the sauce. If the galic does not smash, cook a little longer.
scraping up browned bits. Add stock and boil. remove about half of the garlic
cloves and set aside. the other half still in the liquid, mash up to thicken
the sauce. If the galic does not smash, cook a little longer.
Transfer chicken back into the pot and add the reserved garlic back to pan. cook in 375 degree oven for 40 minutes. Chicken should be fork tender. Make sure to watch this to make sure the skin does not get too browned. If you are noticing the skin getting very dark, reduce the temp to 350 and tent it with foil. If your sauce abundent and is very thin, reduce it on the stove. This will also intensify the flavor. Sprinkle with chopped tarregon and serve!
