Chicken Braised With 20 Cloves Of Garlic
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 large
Garlic (heads)1
Salt2 tbsps
Olive Oil1 small
Onion (chopped)1 cup
White Wine (dry)1 tsp
Dried Thyme2 cup
Chicken Broth1 tsp
Cornstarch (optional)Directions:
1
Bring a small saucepan of water to a boil
2
Separate head of garlic into individual cloves
3
Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily
4
Drain and rinse briefly under cold running water
5
Peel garlic cloves
6
Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry
7
Season liberally with salt and pepper
8
In a large skillet, heat oil over medium-high heat
9
Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes
10
Carefully holding lid against pan, pour off all but a thin film of fat
11
Turn chicken over and sprinkle onion between pieces
12
Cover and cook 5 minutes
13
Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan
14
Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes
15
Scatter garlic around chicken, season with thyme and pour broth into pan
16
Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender
17
Remove chicken and half of garlic cloves to a deep platter or serving dish
18
Skim fat off sauce in pan
19
Pour sauce into a blender or food processor and puree until smooth
20
If sauce is too liquid, pour into a small saucepan and bring to a boil
21
Dissolve cornstarch in 1 tablespoon cold water and stir into sauce
22
Cook, stirring, 1 minute, until slightly thickened
23
Season sauce with additional salt and pepper to taste
24
Pour over chicken and serve