I was watching Nigella's Kitchen the other day and was intrigued with her take on Chicken with 40 cloves of garlic. This is a recipe that I have seen several times before on other cooking Shows and in various cookbooks but have always worried that the garlic would be too overpowering. It must have been meant to be because the next day when the hubby was at Trader Joe's he picked up some chicken thighs, which is what Nigella uses instead of the traditional chicken breast.
I am very glad that I got over my reluctance to make this dish! The final flavor is DELISH! You can taste the garlic but it isn't overpowering. Another wonderful thing about this dish is that it is VERY easy and affordable. The next time I have guests over for dinner I will probably make this because it comes together in a flash but tastes like you were in the kitchen working away for hours!
Chicken with 40 cloves of Garlic
2 tablespoons regular olive oil
8 chicken thighs (I used boneless and skinless because that is what the hubby brought home)
1/4 teaspoon of dried rosemary
1/4 teaspoon of dried thyme
40 cloves peeled garlic
2 tablespoons white wine
1/2 cup chicken stock
1/4 cup heavy cream
Salt and pepper
Preheat the oven to 350 degrees F.
Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven and sear the chicken over a high heat. Once the chicken is seared remove to a plate.
Add garlic and sauté for about 2 minutes. Add in wine and chicken stock to deglaze the pan. Scrape up any bits on the bottom of the pan. Add back in chicken and cover with tightly fitting lid and cook in the over for 30 minutes. Remove lid and cook for 10 additional minutes. Remove from oven and set chicken on a plate. Add 1/4 cup heavy cream to the pan, whisk and cook 2 - 4 minutes until thickened.
Place chicken over brown rice and cover with sauce.