I highly recommend giving this recipe adapted from an old recipe from Emeril Lagasse, a try as it is easy to make, delicious and flavorful. You can try using multiple cuts of chicken such as bone in chicken thighs, a whole chicken cut up, drumsticks, or bone in chicken breasts (which I used). The wine is up to you as well. I had some prosecco, so we used that, or you can use white wine or even dry vermouth. It’s a very adaptable dinner option! Don’t worry about the 40 cloves of garlic. When they are roasted, they turn sweet and sublime. The hardest part of making this dish is getting the cloves ready for the meal, but once that is done, it all comes together. Everyone panicked about the 40 cloves until they tasted it. It was deemed a success, which in my household is a win. We opted to serve it with mashed potatoes and roast broccoli, but it generally goes with any sides you might make.
Ingredients
2 tablespoons olive oil
6 large bone-in chicken breasts or you can use 5 pounds of bone in chicken thighs
Sea salt and freshly ground black pepper
40 cloves garlic, peeled (3 whole heads)
1/4 cup fresh lemon juice
1 cup prosecco or white wine
2 cups chicken broth
1 tsp. dried thyme
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 325°F. Heat a large Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with sea salt and fresh ground pepper. Working in batches sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
2. Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, prosecco, broth, and dried thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
3. Transfer the chicken and some of the garlic to a platter and cover to keep warm. In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1⁄2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with the chopped parsley and whisk to combine. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with additional salt and pepper. Serve the chicken with the gravy spooned over the top and sprinkled with additional parsley.
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