Had this at a San Francisco ball game one day and had to find a way to make it.
40 Clove Garlic Chicken
• 1/3 cup all-purpose flour
• 1 tablespoon black pepper
• 1 tablespoon salt
• 2 tablespoons paprika
• 1 tablesppon sugar (optional)
• 3 tablespoons olive oil
• 6 chicken thighs, or breasts (your choice)
• 40 cloves garlic, peeled (about 3 heads of garlic)
• 3 stalks celery, diced
• 1 medium onion, sliced
• 3 Tbs Cognac
• 1 cup dry white wine
• 1 cup chicken broth / Stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
How To make 40 Clove Garlic Chicken
1.to peel the garlic more easily, you can drop the cloves into boiling water for 60 seconds. They squeeze right out of their skins.
2.Preheat oven to 180 degrees C / 375 degrees F.
3.Make a seasoned flour mix by combining the flour, paprika, salt, pepper and sugar in a large plastic bag
4.Place 1 chicken thigh at a time in the flour mix and shake the bag to coat the chicken.
5.Heat oil in a large ovenproof pan (such as a cast-iron pot)over a medium-high heat.
6.Brown chicken on both sides to seal in the juices and then remove from the pan.
7.Add garlic, celery and onion; saute until lightly browned. The smell is heavenly if you are a garlic lover, if not then this will be overpowering.
8.Add wine, cognac, chicken broth, and herbs, then place the browned chicken thighs on top, skin side up;bring to a simmer.
9.Cover the pan and transfer to the oven and cook for a further 45 minutes.
Wow, thanks that was right on time. My wife said that she has been hearing of 40 clove garlic chicken. Your recipe has all her favorites ingrediants, too, like lots of celery, garlic,of course, olive oil, onion, rosemary and chicken. I can see us having this one night soon, like maybe tomorrow.
That sounds really good.
The 40 clove chicken we do is just fryer cut up into eight pieces, seasoned with salt and pepper. It gets browned on high heat with three tbsp of olive oil in a cast iron skillet, about 4-5 minutes a side.
Pour in a half cup olive oil, 40 peeled garlic cloves and some thyme. I used dried, probably about a tbsp total.
Cover and put in a 350 degree oven, center rack, for one and a half hours. Make sure you’ve got a nice loaf of bread to spread the garlic on.
It’s an Alton Brown recipe.
I have printed your recipe and it is in her hands. Thanks.
Wow, can people stand to be around you after you eat that?
Just kidding...sort of. ;-)
I had a friend buy some garlic fries at a ball game once. I swear it was a plate of sauteed garlic with some fries mixed in. His breath could have curdled milk...