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Print this Recipe    Garlic 11

Chicken With 40 Cloves Of Garlic
Serves: 4

2 heads of garlic
4 tablespoons butter
1 tablespoon olive oil
1 (3-pound) chicken, cut into serving pieces
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1 cup chicken stock or reduced-sodium canned broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1 bay leaf

Separate garlic into cloves and peel. Add to a small pan of boiling
water, reduce heat to low, and simmer 10 minutes. Drain and let

In a large nonreactive flameproof casserole, melt 2 tablespoons
butter in olive oil over medium-high heat. Season chicken with 1/2
teaspoon salt and 1/4 teaspoon pepper. Add chicken to casserole
and cook, turning, until browned on all sides, 6 to 8 minutes.

Separate garlic cloves and add to casserole. Stir in wine, chicken
stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt
and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium-low,
cover, and cook until chicken is no longer pink in center, about
25 minutes.

Remove and discard bay leaf. Transfer chicken and garlic to a
serving dish. Skim fat from cooking liquid and discard. Bring
cooking liquid to a boil and cook until liquid is reduced to 1 cup,
2 to 3 minutes. Stir in remaining 2 tablespoons butter and pour
over chicken.


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