I’ve seen many variations of this recipe but the first time I saw this (and made it) I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. Serve with toasted French bread for spreading the roasted garlic love.

CHICKEN WITH 40 CLOVES OF GARLIC

8 pieces of chicken (one chicken in 8 pieces, or 8 thighs) skinless

40 cloves of garlic ( about 2 large heads), peeled

1 1/4 cups chicken broth

1 cup dry white wine

1 tablespoon butter

1 tablespoon olive oil

2 sprigs fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

squeeze of lemon

 Preheat your oven to 350 degrees F.

Heat a deep sauté pan on medium heat and add the oil and butter.

Dry the chicken pieces, season them with salt and pepper and brown in the oil/butter.

Once the chicken pieces are all browned evenly, remove them from the pan and keep aside.

Throw in the garlic cloves and let them barely brown. You do not want to burn them or they turn bitter and ruin the dish.

Once the garlic cloves are browned, add the chicken back to the pan, add the thyme, chicken broth, and wine.

Cover and place in the oven for about 40-45 minutes.

Once the chicken is done, place the chicken and garlic onto your serving platter. Heat your pan on medium high and reduce the liquid to barely a cup. Add some parsley, a squeeze of lemon and serve.