20 Clove Garlic Chicken

We blog about this recipe here.

20 Clove Garlic Chicken

Use this as a base recipe and vary it according to what you’ve got on hand and how much time you’ve got.  You might brown some chopped onion and celery before adding the chicken.  You can add a teaspoon or so of dried tarragon or dried thyme – or a tablespoon of minced fresh herbs.

  • 1/3 c vegetable oil
  • 1 T butter
  • 6 small chicken thighs (around 1 1/2 pounds)
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 20 cloves of garlic (I rinse them – just because)
  • 1/2 -1 c white wine – or dry vermouth or chicken stock (you may need to add a bit more; check after about 1/2 hour in the oven; you want just enough moisture left to add a little garlicky juice to your rice)
  • Rice for serving

Preheat the oven to 350 degrees.

Heat the oil  and butter in a large Dutch oven (I used my Staub 7 qt so I could brown all 6 thighs at once – but you can you a smaller one and brown in two batches) over medium high heat.  Add the chicken thighs, skin side down, sprinkle with the salt and pepper and brown for about 4 minutes – or until the skin is golden brown.  Turn off the heat; turn the thighs over; tuck the garlic in among the thighs, then pour the white wine over it all.

Cover the Dutch oven and bake for 1 hour.

Serve the chicken with the juices and the garlic over rice.  You can squeeze the garlic out of its skin and eat it with the rice and chicken – or just ignore it, since it already done its job flavoring the chicken.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.


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