40? 40 cloves? 40 cloves of GARLIC? Yes. It’s a boat load of garlic. It’s stinky deliciousness. It does come out of your pores. I was terrified to use so much garlic. Who even decided, hey i’ve got chicken but the only other item I have is garlic. Lets just use all 40 cloves.
If you plan on sweating a lot do not eat this dish. It really does come out of your pores. I’m sure its good for you, as i’ve been told, but wow, thats a lot of garlic. The actual dish, isn’t so strong or terrifying. I like to use chicken thighs & legs. As long as it has skin on it, it taste so much better. I cheated and cut 1/2 the amount of garlic but used the pre minced container for the rest. The recipe below used the full cloves without cutting. I think could be better because, some of the garlic that was in smaller chunks did start to brown.
I adapted the recipie from Dinner, then dessert.
40 cloves garlic, peeled or chopped.
8 chicken thighs, skin and bone on
salt and pepper
2 tablespoons unsalted butter
1/2 cups white wine
1 cup chicken broth
1tsp ground thyme
Pre-heat the oven to 400 degrees.
Dry the chicken thighs with a paper towel, the drier the skin, the better it will brown. Season your chicken with salt, pepper, and dried thyme to taste. In a baking dish add the white wine and chicken broth. Place the chicken into the baking pan, skin up. Sprinkle the garlic around and on the chicken. Drizzle with olive oil. Cover and bake for 35 mins.
Remove foil, check to make sure chicken is cooking and liquid is starting to evaporate. If chicken is still pink bake for another 10-15 cover.
Bake uncovered for another 15-20 mins to brown chicken. If chicken isn’t brown enough, broil 2-3 mins. Checking on garlic to make sure it doesn’t burn.
** You can brown the chicken in a skillet before putting it into the baking dish**