Over and over again, I fall in love with Nigella Lawson. Who else would use 40 cloves of garlic in anything??
This recipe is from Nigella Kitchen.
Substitution made, noted below. I made half a recipe for just husband and I.
Chicken with 40 Cloves of Garlic
2 tblsp olive oil
8 chicken thighs (with skin on and bone in)
1 bunch or 6 scallions
8 to 10 sprgs fresh thyme
40 cloves of garlic (approx, 3 to 4 heads), unpeeled
2 tblsp dry white vermouth or white wine – I used chicken broth
1 1/2 tsp kosher salt or 3/4 tsp table salt
fresh ground black pepper
Preheat the oven to 350 degrees. Heat the oil on the stove top in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take two batches, so transfer the browned pieces to a bowl as you go.
Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven, and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
Put 20 of the unpeeled cloves or garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic.
Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour into the pan too.
Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the over for 1.5 hours.
Husband was a bit nervous about so much garlic, so I read him Nigella’s description. “Certainly, if you peeled and chopped – let alone minced – the garlic, it would be inedible, but the garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat.” She was right again, comfort food at its finest.