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- 1
Season the chicken
Pat the chicken thighs dry with paper towels, skin and all, then season both sides generously with salt and pepper. Dry skin is what gives you that crackly, golden finish later.
- 2
Render the skin
Heat a braiser or high-sided saute pan with a lid over medium heat. Lay the thighs in skin-side down and cook about 5 minutes, letting the fat render out and the skin turn deep golden. Don't move them around, just let them go.
- 3
Flip and set aside
Turn the thighs and cook another 3 minutes on the second side. Move them to a plate and tent loosely with foil while you build the garlic.
- 4
Brown the garlic
Drop all 40 peeled garlic cloves into the rendered chicken fat and saute about 5 minutes, stirring now and then, until they turn golden and start to soften. This is where all that flavor comes from.
- 5
Add the thyme
Add the fresh thyme sprigs and cook another 3 minutes until they wilt and go fragrant.
- 6
Deglaze and braise
Pour in the brandy to deglaze, scraping up the browned bits, then add the chicken stock. Bring to a simmer, nestle the chicken back in skin-side up, cover, reduce heat to medium-low, and braise about 20 minutes, until the thighs reach 180F and the garlic is soft as butter.
- 7
Crisp the skin
Transfer the thighs to a sheet pan skin-side up and broil a few minutes until the skin crisps back up. Keep a close eye on it so it doesn't scorch.
- 8
Reduce the sauce and serve
While the chicken broils, simmer the braising liquid and garlic over medium-high heat about 5 minutes, until slightly thickened. Return the crispy chicken to the pan, spoon that garlicky sauce over the top, and serve. Smash the soft cloves onto bread or into the sauce.
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Chicken with 40 Cloves of Garlic
Created by: WholeFoodWendy
Ingredients
- 3 1/2 lb bone-in chicken thighs
- 40 garlic cloves
- 1/4 cup brandy
- 1/2 cup chicken stock
- 10 fresh thyme
- salt and pepper, to taste
Instructions
- Season the chickenPat the chicken thighs dry with paper towels, skin and all, then season both sides generously with salt and pepper. Dry skin is what gives you that crackly, golden finish later.
- Render the skinHeat a braiser or high-sided saute pan with a lid over medium heat. Lay the thighs in skin-side down and cook about 5 minutes, letting the fat render out and the skin turn deep golden. Don't move them around, just let them go.
- Flip and set asideTurn the thighs and cook another 3 minutes on the second side. Move them to a plate and tent loosely with foil while you build the garlic.
- Brown the garlicDrop all 40 peeled garlic cloves into the rendered chicken fat and saute about 5 minutes, stirring now and then, until they turn golden and start to soften. This is where all that flavor comes from.
- Add the thymeAdd the fresh thyme sprigs and cook another 3 minutes until they wilt and go fragrant.
- Deglaze and braisePour in the brandy to deglaze, scraping up the browned bits, then add the chicken stock. Bring to a simmer, nestle the chicken back in skin-side up, cover, reduce heat to medium-low, and braise about 20 minutes, until the thighs reach 180F and the garlic is soft as butter.
- Crisp the skinTransfer the thighs to a sheet pan skin-side up and broil a few minutes until the skin crisps back up. Keep a close eye on it so it doesn't scorch.
- Reduce the sauce and serveWhile the chicken broils, simmer the braising liquid and garlic over medium-high heat about 5 minutes, until slightly thickened. Return the crispy chicken to the pan, spoon that garlicky sauce over the top, and serve. Smash the soft cloves onto bread or into the sauce.