CHICKEN WITH 40 CLOVES OF GARLIC
Yield: 4 Servings, 2 pieces each Method: Braising
Chicken (1.1 kg) cut in 8 pieces Dry white wine 750 ml Flour as needed for dredging Salt and pepper TT Olive oil 2 Tbsp. Garlic cloves, unpeeled 40 Fresh thyme 4 sprigs Fresh rosemary 1 sprig French bread croutons 8 Fresh parsley, chopped as needed for garnish
1. Marinate the chicken pieces in the wine for 1 to 2 hours under refrigeration. Remove and pat dry.
2. Dredge the chicken in flour and season lightly with salt and pepper. Sauté the chicken in the oil.
3. Remove the chicken from the pan and sauté the garlic until it begins to brown. Place the chicken on top of the garlic in a single layer. Add the wine marinade and herbs and cover.
4. Braise in a 325°F oven until tender, approximately 45 minutes.
5. Remove the chicken and garlic from the pan and reserve. Remove and discard the herbs. Place the pan on the stove top and reduce the sauce until slightly thick. Season with salt and pepper.
6. Serve two pieces of chicken and several of the garlic cloves resting on two French bread croutons. Top with a portion of the sauce and garnish with chopped parsley.