Chicken with 40 Cloves of Garlic

Yes really 40 whole cloves of garlic!

It is delicious and I promise not as scary as it sounds. 

I made mine over some smashed potatoes and spinach but I also recommend having some crusty bread on the side so you can sop up every last bit of garlic sauce. 

It is that delicious! 

What you'll need:

40 cloves of garlic (I bought the pre peeled garlic, much easier then peeling 4o cloves yourself)

1 chicken cut up (8-10 pieces)

Handful of flat leaf parsley, chopped

2 tablespoons olive oil

1/2 cup low sodium chicken broth

1/4 cup heavy cream or whole milk

1 tablespoon unsalted butter

salt & pepper

Directions:

Preheat oven to 450 degrees. 

Pat the chicken dry with paper towel and season with 1 teaspoon salt &  1/2 teaspoon pepper.

Heat the oil in a dutch oven until very hot. Place chicken skin side down and cook until very well browned, about 10 minutes.

Transfer chicken to a platter skin side up and set aside. 

Remove the oil from the pan except for about 1 tablespoon. Add in all 40 garlic cloves and cook for a few minutes, till browned. Make sure not to burn!

Add in the chicken stock to de-glaze the pan. Scrape up all the brown bits off the bottom of the pan and into the garlic. Add in the chopped parsley and cream & stir. 

Return the chicken to the pan, skin side up and remove from heat. 

Cook COVERED in the oven for about 25 minutes, or until the juices run clear. 

Take out of oven and remove the chicken to a separate plate. 

Using a potato masher (or whatever you have handy) mash the garlic in the dutch oven and then stir in the unsalted butter. 

Plate the chicken. I made it over mashed potatoes with spinach. Drizzle the garlic sauce on top of chicken. There should be enough left over sauce to serve on the side. (Trust me, people are going to be using every last bit of sauce, it's that good.)

Serve immediately and enjoy!