I get most of my dinner inspiration from reading blogs. I feel like food blogs are always a couple steps ahead of magazines or Food Network shows or anything like that. One of my favorite blogs is Cassie Craves because – seriously – everything she makes is something my family would love. Probably because she also has a house full of boys! I saw her make a slow cooker Chicken with 40 Cloves of Garlic a few weeks ago and couldn’t stop thinking about it. I (of course) procrastinated and didn’t have time to use the slow cooker but I managed to find a really, really great recipe that I made in just over an hour.
Years ago I made Chicken with 40 Cloves of Garlic and my husband wasn’t thrilled with it. I remember it being super garlicky which is not at all what the dish is supposed to be. When the whole cloves of garlic are cooked, they really mellow out and get almost sweet. The gravy that this recipe makes is amazing! Fantastically amazing! Like so amazing that when my husband sent me a text saying he wasn’t going to be home until late the night I made this, I put a teeny scoop of mashed potatoes in a bowl and covered it when the rest of the gravy. And then pretended like there was never gravy when he eventually got home. Yup.
- 2 cut-up whole chickens
- Salt and freshly ground pepper to taste
- 3 tablespoons extra-virgin olive oil
- 40 garlic cloves peeled
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- Zest of 2 lemons
- 1/4 cup white wine
- 3/4 cup chicken stock
- 3 tablespoon unsalted butter at room temperature, cut into pieces
Preheat an oven to 400F.
Season all sides of the chicken pieces with salt and pepper. Heat the olive oil in a wide Dutch oven over medium-high heat. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
Transfer the chicken to a platter and cover loosely with foil; leave the garlic in the pan.
Set the pan over medium heat and mash the garlic with the back of a wooden spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Serve the chicken immediately and pass the sauce alongside.