Chicken With 40 Cloves of Garlic |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A hybrid pan-roasting/braising technique undates this classic French dish, making it better...and quicker. Try not to purchase heads of garlic that contain enormous cloves: If unavoidable, increase the foil-covered baking time to 45-50 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which roasted garlic cloves can be spread. Ingredients:
salt |
ground black pepper |
shallot, peeled and quartered pole to pole |
1 tablespoon olive oil |
2 sprigs fresh thyme |
1 sprig fresh rosemary |
1 bay leaf |
3/4 cup dry vermouth or 3/4 cup dry white wine |
3/4 cup chicken broth, low-sodium |
2 tablespoons unsalted butter |
Directions:
1. Adjust oven rack to middle position and heat oven to 400°F Dissolve 1/4 cup salt in 2 quarts cold tap water in large container or bowl; submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.
2. Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in a 9-inch pie plate; cover tightly with foil and roast until softened and beginning to brown, about 30 minutes, shaking pan once to toss contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, uncovered, until browned and fully tender, 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature tor 450°F.
3. Using kitchen twine, tie together thyme, rosemary and bay; set aside.
4. Heat remaining 1 teaspoon oil in 12-inch heavy bottomed ovenproof skillet over medium-high heat until beginning to smoke; swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown until golden on second side, about 4 mintues longer. Transfer chicken to to large plate and discard fat; off heat, add vermouth, chicken broth and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits. Set skillet over medium heat, add garlic/shallot mixture to pan, then return chicken, skin-side up, to pan, nestling pieces on top of and between garlic cloves.
5. Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160F, 10-12 minutes. If desired, increase heat to broil, 3-5 minutes to crisp skin.
6. Remove skillet from oven and transfer chicken to serving dish. Remove 10-12 garlic cloves to mesh sieve and reserve; using slotted spoon, scatter remaining garlic cloves and shallots around chicken and discard herbs.
7. With rubber spatula push reserved garlic cloves through sieve and into bowl; discard skins. Add garlic paste to skillet. Bring liquid to simmer over medium-high heat, whisking occasionally to incorporate garlic; adjust seasoning with salt and pepper to taste. Whisk in butter; pour sauce into sauceboat and serve.
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