50 Clove Garlic Chicken

This 50 Clove Garlic Chicken is a French classic that’s gone full throttle because 40 cloves just didn’t cut it. Slow-cooked with herbs, vermouth, and whole garlic (yep, unpeeled!), the chicken comes out meltingly tender, swimming in a sauce that’s begging to be mopped up with crusty bread. Comfort food with a garlicky punch

Ingredients
40ml (2 tbsp) olive oil
2kg (4.4lb) chicken, cut into 10 pieces
sea salt and pepper, to season
2 sticks celery, chopped
2 brown onions, sliced
½ bunch thyme
2 fresh bay leaves
3 sprigs flat leaf parsley
1 tsp dried Herbs de Provence
freshly grated nutmeg
50 cloves garlic, unpeeled (about 4 heads)
125ml/5oz (½ cup) Vermouth
crusty bread, to serve
Method
Step 1: Prep and cook chicken
Preheat the oven to 170°C fan force (340°F).
Season chicken pieces well with salt and pepper.
Heat the oil in a large oven proof saucepan over medium-high heat.
Cook the chicken pieces for 6-8 minutes, in batches, until well browned all over, then set aside.
Step 2: Cook the base
Add the onion and celery to the pan and cook for 3 minutes, until softened.
Stir in thyme, bay, parsley, dried herbs and grate over nutmeg.
Sprinkle over half of the garlic cloves, then return the chicken to the pan and any resting juices.
Add remaining garlic then pour in the vermouth. Cover with a lid and place in the oven for 1 hour 15 minutes.
Step 3: Finish and serve
Serve chicken pieces with fresh crusty bread and squeeze the garlic from its skin to serve similar to butter with the bread, chicken and sauce.

Видео 50 Clove Garlic Chicken канала Andy Cooks