Chicken with 40 Cloves of Garlic
2015-02-13 23:50:16
Serves 4
- 1 whole chicken cut into 8 pieces
- 3 bulbs of garlic (roughly 40 cloves, go ahead and count them if you really want to) Peel all the cloves.
- A few tablespoons of sunflower oil for the pan and to rub on the chicken
- 1 Cup of dry Vermouth (also lovely in a martini)
- 1/2 Cup of cream
- 1/2 Stick of butter ( I know, I know, but thats what makes it so good!)
- Salt and Pepper
- Preheat oven to 400 degrees.
- Rub the chicken pieces all over with a bit of sunflower oil. Salt and pepper the chicken pieces.
- Add some sunflower oil to a frying pan and thats set over medium high heat.
- Brown all the chicken pieces in batches adjusting the heat of the pan so that the chicken browns and doesn't burn ( you know your stove better than I do)
- Once the chicken is brown set it aside and throw the garlic into the pan. Stir it around the pan for a few minutes until it becomes fragrant, then take it out and set it aside.
- Add the Vermouth to the pan and scrape up all the brown bits. Once you have all the brown bits scraped up add the chicken and the garlic back to the pan. Cover tightly with a lid or foil and bake it in the oven for 45 to 60 minutes or until its done.
- Once the chicken is done remove it from the pan and tent it with foil.
- Add the cream and the butter to the pan, cooking it over medium heat until the butter is melted.
- Check to see if it needs an extra bit of salt or pepper, then pour the sauce over the chicken and enjoy!
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