Chicken with 40 Cloves of Garlic

Name: Chicken with 40 Cloves of Garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: 6 boneless; sea salt and fresh cracked pepper to taste; Dried thyme to taste; 1-2 tbsp of olive oil; 40 cloves of garlic; 1⅔ cups of chicken broth; 1 tbsp flour; 2 tbsp milk or cream; 1 tbsp of butter; 1 tbsp fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Course
Main Course
Cuisine
American

Chicken with 40 Cloves of Garlic

Kian Meyer

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

6 boneless skinless chicken breasts, trimmed of any fat and in half
sea salt and fresh cracked pepper to taste
Dried thyme to taste
1-2 tbsp of olive oil
40 cloves of garlic skins removed
1⅔ cups of chicken broth
1 tbsp flour
2 tbsp milk or cream I ended up using about 1/4 cup
1 tbsp of butter
1 tbsp fresh parsley chopped

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Instructions

Preheat the oven to 350 degrees.
Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Season with sea salt, black pepper, and thyme to taste.
Heat the olive oil in a large skillet over medium-high heat. In batches, cook the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish.
Once all the chicken has been removed, add the garlic to the pot. Lower the heat and cook for 3-4 minutes, turning often; add the chicken broth, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper, and thyme if needed. Pour broth over the chicken in the baking dish.
Cover with a lid or tinfoil and bake for 20 minutes.
Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Place the sauce in the large skillet that you cooked the meat in.
In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it's thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce.
Add the butter to the sauce, raise the heat and boil for 3 minutes or until it's nice and thick. Taste and re-season if needed.
Pour the sauce over the chicken, garnish with fresh chopped parsley and serve. Enjoy.