Sorry about the missing entries last week. My computer access (and time) was limited, as I traveled to be with my mom, who was being treated for breast cancer. The operation went well, and we're hoping for a 100% cancer-free result this morning! I'm back at home, which means the recipes will be back to their regularly-scheduled programming. Thanks for your patience :)
This is traditionally called Chicken with 40 Cloves of Garlic. I didn't use 40 cloves--partially because I didn't have that many (take that, planning ahead!) and partially because I got bored about halfway through peeling them. So we're just calling this Chicken With Lots of Garlic.
Isn't it pretty? It is, of course, from Painted Hill Farm. It almost looks like it could be duck!
I had about 2 1/2 lbs. of bone-in chicken thighs here. I gave the thighs a nice salt and peppering on both sides.
This was most of a whole head of garlic--I did a quick count, it was somewhere around two dozen cloves. If you have the time and patience to peel 40 cloves, by all means go for it!
After the first side is golden brown (about 5 minutes), I flipped them over to get the other side nice and colored.
After about 45 minutes (less if your thighs are on the smaller side), your chicken should be perfectly cooked, with a nice mild garlic and thyme flavor. The wine and chicken juices make a simple pan sauce, and the garlic should be sweet and edible. Look at that--about an hour of prep and cooking time, and 6 ingredients, and you've got yourself a great dinner!
Recipe: Chicken With Lots of Garlic
2 1/2 lbs (4-6 bone-in) chicken thighs
salt and pepper, to taste
lots of garlic (25-40 cloves)
1 shallot, diced
3/4 tsp. dried thyme
1/2 c. white wine
Season the chicken with salt and pepper. Heat oil in a large pan. Sear chicken over medium to medium high heat, skin side down first. 4-5 minutes per side should be long enough to get a nice golden brown color. Remove chicken from pan.
Reduce heat to medium-low. Add garlic, shallot, thyme, and white wine. Add chicken back to pan, skin side up.
Reduce heat to low and cover pan. Gently cook chicken for 45 minutes until fully cooked through. Serve!