Chicken with 40 Cloves of Garlic
- Total Time
- 1:44
- Prep
- 0:09
- Cook
- 1:35
- Serves
- 8
- Difficulty
- Easy
Why 40 garlic cloves and not 35? Who knows where the number came from, but it’s nothing to fear: The long cooking time mellows the garlic to a nutty creaminess.
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olive oil1 Tbsp, extra-virgin
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uncooked boneless skinless chicken breast(s)2 pound(s), or skin-on bone-in halves
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table wine½ cup(s)
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reduced-sodium chicken broth½ cup(s)
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canned tomato paste2 Tbsp
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garlic clove(s)40 medium clove(s), unpeeled
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rosemary sprig1 item(s), or 1/2 teaspoon dried
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fresh thyme½ tsp, dried, or 1 sprig
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bay leaf1 leaf/leaves
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table salt¾ tsp
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black pepper¼ tsp, freshly ground
- Preheat the oven to 375ºF.
- Heat a large heavy-bottomed casserole or roasting pan large enough to hold the chicken in a single layer over medium heat. Swirl in the oil, then add the chicken breast and thigh pieces, skin-side down. Cook until browned on all sides, about 5 minutes, and transfer the chicken pieces to a plate.
- Pour off and discard any fat remaining in the skillet. Stir in the wine, broth, and tomato paste, scraping up any browned bits from the bottom of the pan. Remove from the heat and add the garlic, rosemary, thyme, bay leaf, salt and pepper. Return the chicken to the skillet and toss to coat with the sauce. Cover tightly with foil and bake until the chicken is cooked through and the garlic is softened, 1 1⁄4–1 1⁄2 hours. Remove the skin before eating. Yields 1 chicken piece with 5 garlic cloves and 2–3 tablespoons sauce per serving.