40 Cloves of Garlic Chicken With Touch of Heat

⏱ 80 mins 🍽 3-5 serving(s) 🏷 Stew

This chicken stew is a celebration of garlic, featuring a full 40 cloves which become sweet and mellow during cooking. The chicken is seasoned with thyme and cayenne, then braised in a Dutch oven with white wine and cognac. After simmering, the sauce is enriched with cream and flour to create a luxurious gravy. Despite its complex taste, the preparation is straightforward, though peeling the garlic in advance is recommended. It serves 3 to 5 people.

40 Cloves of Garlic Chicken With Touch of Heat

Ingredients

  • 3 -4 lbs chicken (Whole legs or chicken breast with bone)
  • 1 -2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 shallot, minced
  • cayenne pepper
  • 40 garlic cloves (3 bulbs or heads of garlic)
  • 1 1/2 cups dry white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio)
  • 3 tablespoons cognac, divided (Hennessy or Jacques Cardin)
  • 2 tablespoons fresh thyme leaves, divided (Crush for added flavor)
  • 2 tablespoons heavy cream
  • 2 tablespoons all-purpose flour
  • salt and pepper

Method

  1. Bring 4 cups of water to a boil.
  2. Separate all the garlic cloves and place them into the boiling water for 1 minute.
  3. Peel the skins from the blanched garlic cloves.
  4. Mix the minced shallot with a dash of cayenne pepper and 1 tablespoon of thyme leaves.
  5. Gently lift the chicken skin and rub the shallot seasoning mixture underneath.
  6. Warm the olive oil and butter in a large Dutch oven.
  7. Place the chicken into the pot to braise.
  8. Cook the chicken in batches for 5 minutes, or until the pieces are golden brown all over.
  9. Transfer the browned chicken to a separate dish.
  10. Put all 40 peeled garlic cloves into the pot.
  11. Cook the garlic in the remaining oil until it turns golden brown.
  12. Pour in 2 tablespoons of cognac followed by all of the white wine.
  13. Allow the liquid to reach a boil, then return all the chicken to the pot.
  14. Reduce the heat to its lowest possible setting.
  15. Scatter the remaining tablespoon of thyme leaves over the chicken.
  16. Cover the pot and let it simmer on the lowest heat for 30 minutes until the chicken is cooked through.
  17. In a separate bowl, whisk together the flour, heavy cream, and 1 cup of the cooking liquid from the pot.
  18. Continue whisking until smooth, then stir in 1 tablespoon of cognac.
  19. Pour this mixture back into the pot, stir everything well, and bring it to a boil for 2 minutes.
  20. Taste the gravy and season with salt and pepper as needed.
  21. Either return the chicken to the pot or spoon the gravy over the plated chicken.
  22. Serve the dish immediately while hot.

Nutrition (per serving)

Sodium210900 mg

Recipe details

CategoryStew
AuthorPaintItBlacc