Chicken with 40 cloves of garlic (dmn)

Yield: 4 Servings

Measure Ingredient
6 tablespoons Butter, softened,
(Divided use)
1 tablespoon Vegetable oil
1 Chicken, (3 1/2-pound) cut
Into 8 pieces, rinsed &
Patted dry
Salt and pepper
40 Cloves garlic, unpeeled and
Blanched (see note)
½ teaspoon Dried thyme
1 Bay leaf
½ cup Dry white wine
1 cup Chicken broth

in a large deep skillet over medium-high heat, melt 2 tablespoons of the butter and the oil. Add the chicken, season to taste with salt and pepper and brown on all sides. Distribute the garlic around the chicken and season with thyme and bay leaf. Cover. Reduce heat to medium-low and cook for 30 to 35 minutes, until the juices run clear when the chicken is pierced with a fork. Tansfer the chicken and garlic to a platter and keep warm.

Discard bay leaf. Skim and discard fat from the pan. Add the wine and over high heat reduce the liquid by half. Add the broth; reduce to ¾ Cup. Remove from heat and swirl in remaining butter. Pour sauce over chicken and serve. Makes 4 to 6 servings.

NOTE: To blanch, place in boiling water for 10 minutes and drain.

Per Serving: Calories 392 Fat 25g Cholesterol 127 mg Sodium 606 mg Percent calories from fat 57%

Source: "The International Garlic Cookbook" Dallas Morning News 9/18/96 Typos by Bobbie Beers

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