Chicken With 40 Cloves Of Garlic

Ingredients

Salt and pepper
1 (3-1⁄2- to 4-pound) whole chicken, cut into 8 pieces (4 breast pieces, 2 drumsticks, 2 thighs), wings discarded
3 large garlic heads, cloves separated and unpeeled
2 shallots, peeled and quartered lengthwise
5 teaspoons olive oil
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
3⁄4 cup dry vermouth or dry white wine
3⁄4 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into 2 pieces and chilled

Instructions

Dissolve 1⁄2 cup salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 to 60 minutes. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Toss garlic and shallots with 2 teaspoons oil, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in shallow dish or pie plate; cover tightly with aluminum foil and roast until softened and beginning to brown, about 30 minutes, shaking dish once to toss contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, uncovered, until garlic is browned and fully tender, 10 minutes longer, stirring halfway through cooking. Remove from oven and increase oven temperature to 450 degrees.
Using kitchen twine, tie together thyme sprigs, rosemary sprig, and bay leaf; set aside. Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes. Transfer chicken to large plate and pour off all fat left in skillet. Off heat, add vermouth, chicken broth, and herb bundle to now-empty skillet, scraping up any browned bits. Set skillet over medium heat, add garlic mixture, then nestle chicken pieces, skin side up, on top of and between garlic cloves.
Transfer skillet to oven and roast chicken until breast pieces register 160 degrees and thighs and drumsticks register 175 degrees, 10 to 12 minutes. If desired, heat broiler and broil chicken to crisp skin, 3 to 5 minutes.
Using potholders (skillet handle will be hot), remove skillet from oven. Transfer chicken to serving platter. Remove 10 to 12 garlic cloves with slotted spoon and reserve. Remove remaining garlic cloves and shallots with slotted spoon and transfer to platter with chicken. Discard herb bundle. Place reserved garlic cloves in fine-mesh strainer. With rubber spatula, push garlic cloves through strainer into bowl; discard skins. Add garlic paste to sauce in skillet and bring to simmer, whisking occasionally to incorporate garlic. Season with salt and pepper to taste. Off heat, whisk in butter. Serve chicken, passing sauce separately.

Chicken With 40 Cloves Of Garlic

Ingredients

Instructions

Tags

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