Chicken with 40 Cloves of Garlic

Ingredients

• 1.5 kg Whole chicken
• 40 Garlic cloves (unpeeled)
• 2 EL Olive oil
• 100 ml Dry white wine
• 100 ml Chicken broth
• 4 Sprigs fresh thyme
• 2 Bay leaves
• 1/2 TL Salt
• 1/4 TL Black pepper
• 1 EL Butter

Instructions

1. Preheat oven to 180°C (350°F). Season the chicken inside and out with salt and pepper.
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Brown the chicken on all sides until golden. Remove from the pot and set aside.
3. Add the unpeeled garlic cloves to the pot and sauté for 2-3 minutes until lightly fragrant. Deglaze with white wine, bringing it to a boil and scraping up any browned bits from the bottom.
4. Add chicken broth, thyme, and bay leaves. Place the chicken back into the pot.
5. Cover the pot tightly with a lid and braise in the preheated oven for 75-90 minutes, or until the chicken is cooked through and reaches an internal temperature of 80°C (175°F). The garlic cloves should be very soft.
6. Remove the chicken from the pot and let it rest for 10 minutes before serving. Strain the sauce or squeeze the garlic cloves from their skins and add to the sauce, then finish with butter. Season with salt and pepper to taste if needed.
7. Serve with the cooked garlic cloves and sauce. Potatoes or baguette make excellent accompaniments.

Nutrition