Chicken with 40 cloves of garlic
40 medium clove(s), separated and unpeeled
Uncooked boneless skinless chicken breast(s)
4 pound(s), cut into 8 pieces
¼ tsp, freshly ground
2 tsp, extra-virgin
Reduced-sodium chicken broth
- Preheat the oven to 425°F.
- Place the garlic in a single layer in a small baking dish; spray with nonstick spray (preferably olive-oil spray). Cover tightly with foil and roast 15 minutes. Stir, then cover and roast until the garlic just begins to brown, about 15 minutes. Uncover, then stir and spray with nonstick spray and roast until browned and tender, about 10 minutes longer.
- Meanwhile, sprinkle the chicken with the salt and pepper. Heat the oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes on each side. Transfer the chicken to a large plate. Add the wine and broth to the skillet; bring to a boil, scraping any browned bits from the bottom of the skillet. Add the garlic to the skillet, then add the chicken, nestling the pieces among the garlic cloves.
- Place the skillet in the oven and roast the chicken until an instant-read thermometer inserted in a thigh registers 180°F, about 20 minutes. Lift the chicken from the broth mixture in the skillet and transfer to a serving dish; cover with foil and keep warm. Transfer 12 of the garlic cloves to a fine sieve. Arrange the remaining garlic around chicken. With a rubber spatula, press the reserved garlic through the sieve into a bowl; discard the skins. Whisk pressed garlic paste into the broth mixture in the skillet; bring to a simmer. Serve the chicken with the roasted garlic and the sauce. Yields piece chicken, about 3 cloves roasted garlic, and 2 tablespoons sauce per serving.