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Sautéed Chicken with Forty Cloves of Garlic
Poulet aux Quarante Gousses d'Ail
A Recipe From: Provence
It sounds like a lot of garlic but it really mellows out when the cloves are cooked in their skin.

Skill Level: Easy
Serves: 4

Directions
Heat up the oil in a deep skillet (or Dutch oven) on medium-high. Season the chicken pieces with salt and pepper. Sauté chicken pieces in hot oil for 5. Turn them over and sauté for another 5 minutes. The skin should be golden all over (work in batches if necessary). Reduce heat to medium and add the garlic cloves to the pot and sauté for 10 minutes, stirring often. Add the thyme, chicken stock and wine; stir to scrape off the browned bits of chicken. Cover and cook for another 15 minutes, until the juices from a chicken thigh run clear. Serve chicken with the garlic and spoon cooking juices over them.

Sylvaine's comments
Traditionally, the garlic cloves are served whole along the chicken; but I also like to peel and puree them and then mix them with the chicken juices to make a yummy garlic cream.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken


Ingredients
3 Tbsp extra-virgin olive oil Available Online
1 chicken (4 lbs), cut up
Salt and pepper
40 cloves of garlic, unpeeled
3 sprigs of thyme
1/2 cup chicken broth Available Online
1/2 cup dry white wine


Wine Pairings

wine Bourgeuil (cabernet franc from the Loire)



Items Available For This Recipe


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)


Chicken broth concentrate 12 oz

$7.95    ( Item: #1690)



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