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| Copyright Thomas Saaristo All Rights Reserved |
| 40 Cloves of Garlic Baked Chicken |
Ingredients
1 tablespoon extra virgin olive oil
4 lbs. bone-in chicken pieces, skin removed
Coarse salt
Freshly ground pepper
40 large cloves garlic, unpeeled [about 4 heads]
1 3/4 cup dry white wine [Sauvignon Blanc]
4 sprigs fresh thyme or 1/4 teaspoon dried
1 sprig fresh rosemary or 1/4 teaspoon dried
2 tablespoons Cognac
Fresh parsley, chopped
12 slices country bread, about 1/2" thick
Method
Heat oven to 350°
Heat oil over medium heat in a heavy bottomed, flame proof casserole wide
enough to accommodate the chicken in a single layer. Add chicken and season
with salt and pepper. Sauté for 5 minutes, then turn over and sauté another 5
minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the
flavor of the dish. Remove chicken pieces from the pot. Add garlic, reserving 1
clove and sauté, stirring, for 3 to 5 minutes, until beginning to brown. Again,
don't worry about scorching.
Spread cloves in a single layer and return the chicken pieces to the pot. Add wine,
thyme and rosemary and cover tightly. Place casserole in the oven and bake 45
minutes. After 45 minutes, check the chicken. It should be tender and fragrant. If it
isn't quite cooked through or very tender, bake another 15 minutes. Remove
casserole from oven. Heat cognac in a small saucepan and light with a match. Pour
over the chicken and shake the casserole until the flames die down. Taste the
sauce in the pot, adjust seasonings and sprinkle with parsley.
Toast the bread slices in an oven preheated to 350° until they begin to color,
about 10 minutes, then rub both sides with the cut side of the reserved garlic clove.
To serve, place a couple of garlic slices of toast on each plate and top them with a
piece of chicken or two, some of the sauce in the pan and several garlic cloves
which should be squeezed onto the toast.
1 tablespoon extra virgin olive oil
4 lbs. bone-in chicken pieces, skin removed
Coarse salt
Freshly ground pepper
40 large cloves garlic, unpeeled [about 4 heads]
1 3/4 cup dry white wine [Sauvignon Blanc]
4 sprigs fresh thyme or 1/4 teaspoon dried
1 sprig fresh rosemary or 1/4 teaspoon dried
2 tablespoons Cognac
Fresh parsley, chopped
12 slices country bread, about 1/2" thick
Method
Heat oven to 350°
Heat oil over medium heat in a heavy bottomed, flame proof casserole wide
enough to accommodate the chicken in a single layer. Add chicken and season
with salt and pepper. Sauté for 5 minutes, then turn over and sauté another 5
minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the
flavor of the dish. Remove chicken pieces from the pot. Add garlic, reserving 1
clove and sauté, stirring, for 3 to 5 minutes, until beginning to brown. Again,
don't worry about scorching.
Spread cloves in a single layer and return the chicken pieces to the pot. Add wine,
thyme and rosemary and cover tightly. Place casserole in the oven and bake 45
minutes. After 45 minutes, check the chicken. It should be tender and fragrant. If it
isn't quite cooked through or very tender, bake another 15 minutes. Remove
casserole from oven. Heat cognac in a small saucepan and light with a match. Pour
over the chicken and shake the casserole until the flames die down. Taste the
sauce in the pot, adjust seasonings and sprinkle with parsley.
Toast the bread slices in an oven preheated to 350° until they begin to color,
about 10 minutes, then rub both sides with the cut side of the reserved garlic clove.
To serve, place a couple of garlic slices of toast on each plate and top them with a
piece of chicken or two, some of the sauce in the pan and several garlic cloves
which should be squeezed onto the toast.
