Chicken with 40 cloves of garlic.

Don’t turn away. This recipe isn’t the garlic laden dish you think it is. It’s actually one of the most delicious meals I’ve ever, ever made {and had}. Hubby gives it a big thumbs up too. Nigella tells me that even though it has 40 garlic cloves in it, it’s very subtle because they’re cooked in their skins. Anyways… just try it. I promise you won’t regret it.

It cost about $9 for the chicken {corn-fed, free-range} and $4 for the garlic. Everything else we pretty much had. I think it would be delicious served with mash. We had boiled potatoes and beans. And we also had no hint of garlic breath the next morning. Sweet!

Chicken with 40 cloves of garlic
2 tbs olive oil
8 chicken thighs {with skin on & bone in}
1 bunch of shallots
8-10 sprigs of thyme
40 cloves of garlic {about 4 heads} unpeeled
2 tbs dry white wine
1 1/2 tsp salt

Preheat oven to 180 degrees celcius. Heat the oil in a ovenproof & stove proof dish {that preferably has a lid}. Sear the chicken over high heat skin-side down. {I did this in two batches}.
Once the chicken is seared, transfer them all to a bowl. Finely slice the shallots. Put them in the dish and quickly stir-fry them with a few leaves torn from sprigs of thyme.
Put 20 unpeeled garlic cloves of garlic into the dish. Top with all the chicken. Cover with remaining garlic. Add wine.
Sprinkle with salt, grind over some pepper, add a few more sprigs of thyme. Put on the lid and cook for 1.5 hours.




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