40 Cloves Garlic Chicken
User Reviews
5
40 Cloves Garlic Chicken
Description
This recipe involves browning seasoned chicken pieces in olive oil to develop a golden, crisp skin, then transferring them to a baking dish. In the same pot, peeled garlic cloves are cooked until lightly browned. Adding extra dry vermouth deglazes the pot, concentrating flavors as it reduces slightly. Chicken broth is added and brought to a boil, then the garlic cloves are divided: some are mashed into the broth to thicken it, and the rest are placed whole alongside the chicken.
The skillet-to-oven transfer concludes the cooking during baking at 350°F until the chicken is glazed with the aromatic garlic broth and cooked through. A sprinkling of tarragon finishes the dish, adding a gentle herbal lift. The multiple cloves of garlic lose their sharpness through cooking, softening into a mellow, spreadable component mingling with the sauce and chicken.
Serving this dish allows sharing of tender chicken with a fragrant garlic sauce, where the garlic acts as both flavoring and accompaniment. The tactile contrast between golden skin, tender meat, and softened garlic enhances the dining experience.
Ingredients
- 4 tablespoons olive oil
- 4 pounds chicken cut into 8 pieces
- salt
- black pepper
- 40 garlic peeled and hardcore end removed, cloves
- ½ cup Extra Dry Vermouth
- ¾ cup chicken broth
- 1 tablespoon tarragon
Instructions
- Heat oven to 350F
- Heat oil in a 6 quarts Dutch oven pot over medium-high heat. Season the chicken generously with salt and pepper, all sides. Add to pot and cook undisturbed until skin is golden brown, and you can turn the pieces over with no difficulties. Turn only once.
- Transfer the chicken to a baking dish, 8”x8” dish, set aside.
- Add garlic to the pot and cook until browned in some spots, about 5 minutes. Add vermouth and cook, scraping the bottom of the pot, until slightly reduced, about 2 minutes. Add the chicken stock and bring it to a boil. Transfer half the garlic cloves to the baking dish. Mash the remaining garlic cloves into stock and pour over the chicken.
- Bake until glazed and tender, 25 to 30 minutes. Garnish with tarragon and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 784 kcal
% Daily Value*
| Calories | 784kcal | 39% |
| Carbohydrates | 8g | 3% |
| Protein | 58g | 116% |
| Fat | 55g | 85% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 227mg | 76% |
| Sodium | 325mg | 14% |
| Potassium | 692mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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