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Recipes|Featured Main

40 Clove Chicken

40 Clove Chicken

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT60M
    45 Minutes
  • Yield:
    4-6 Servings
Is there such a thing as too much garlic? Definitely not for this dish! Plentiful garlic makes a mouth-watering sauce that brings excitement and flavor back to chicken!
Ingredients
  • 2 Split chicken halves or 1 whole chicken, spatchcocked (backbone and keel bone removed, butterflied and pressed flat) about 4-6 pounds of chicken
  • Salt and fresh-ground black pepper
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 40 cloves garlic, unpeeled (3-4 heads)
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 2 Split chicken halves or 1 whole chicken, spatchcocked (backbone and keel bone removed, butterflied and pressed flat) about 4-6 pounds of chicken
  • Salt and fresh-ground black pepper
  • 38.34g unsalted butter, softened
  • 12.78g olive oil
  • 40 cloves garlic, unpeeled (3-4 heads)
  • 236.59ml dry white wine
  • 12.78g chopped fresh thyme
  • 25.56g chopped fresh Italian flat-leaf parsley

Is there such a thing as too much garlic? Definitely not for this dish! Plentiful garlic makes a mouth-watering sauce that brings excitement and flavor back to chicken!

Preparation
STEP 1

Preheat oven to 350°F.

STEP 2

Pat chicken dry with paper towels. Spread butter over chicken skin and season well with salt and pepper. Heat a large sauté pan over medium-high heat and lightly coat with olive oil. If using a whole chicken, heat a large roasting pan over two burners.

STEP 3

Place chicken in pan, skin side down and brown well. Remove to a baking dish.

STEP 4

Add garlic cloves to pan and stir occasionally until they just start to brown. Add garlic to baking dish with chicken.

STEP 5

Return sauté pan to heat and add wine. Bring to a boil, scraping up browned bits from bottom of pan. Add thyme, stir for a few seconds, then add to baking dish with chicken and garlic.

STEP 6

Bake, uncovered, until internal temperature reaches 165°F, about 35-45 minutes. Let rest for 10 minutes before carving. Mash garlic cloves slightly with back of a spoon (removing skins) before serving.

STEP 7

Serve chicken with pan juices, sprinkled with parsley. Enjoy with a loaf of crusty bread to soak up every last bit of sauce.

Tags: Chicken, Garlic

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