Ahhh garlic. One of the many ways to keep the vampires away. Let me tell you this dish will do it. How ever it's suprisengly not that garlicky. The garlic turns so sweet and savory as it browns it's delicious! This is my spin on this classic french dish. Oh how I love french food, it's just so good all of it. Maybe not the pate part. I don't do liver or pate. Let's jsut forget that I even brought that up. My apologies.
First brown your chicken really good on all sides. I kinda forgot that picture..oops. Now add some oil. Now grap a whole lotta garlic. I really didn't count fourty cloves, yes I cheated and cheated bad I even bought the already peeled stuff in from the produce department. Who really want's to peel fourty cloves of garlic anyway?
Look Theres the browned chicken, add this back to the pot on top of the garlic. Add all your liquids and thyme, which I also neglected to take a picture of. Put a lid on it and let it cook.
Here's the finished product minus the last steps.
Sorry that's why there's directions.
I'm not good at this step by step stuff.
That's what the master PW is for ;)
And she is a true inspiration!
2 whole chickens, cut up
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled, I bought the pre peeled ones
1 1/4 cups chicken stock
1 cup dry white wine
1/4 cup heavy cream
1 tablespoon Chopped fresh thyme
Rinse chicken parts with cold water; pat dry. Trim excess fat.
Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken.
Add half of chicken pieces to pan, cook 2 minutes on each side or until golden. We want nice brown skin. Remove chicken from pan, keep warm. Repeat procedure with remaining chicken.
Reduce heat to medium. Add garlic, cook for several minutes or until garlic begins to brown, stirring frequently. You want the garlic brown.
Arrange chicken on top of garlic. Add broth, wine, and thyme cover and cook 25 minutes or until chicken is done.
Remove chicken from pan, keep warm. Add heavy cream. Increase heat to medium-high, cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken.
*shared at Weekend Potluck