This is one of our very favorite recipes - it makes the house smell so good, and it tastes divine. Don't worry about the 40 cloves of garlic - they mellow out! This recipe is adapted from the Eating Well Cookbook.
40 Garlic Chicken
1 T olive oil
4 pounds bone-in chicken pieces
4 sprigs thyme, or 1/3 t dried thyme
1 large sprig rosemary, or 1/3 t dried rosemary (or more, to taste)
40 cloves of garlic, unpeeled (about 4 heads)
1 3/4 c white wine
chopped fresh parsley
a loaf of fresh coarse country bread, sliced
Preheat oven to 350 degrees.
Heat the olive oil in a heavy-bottomed, oven-proof casserole dish or dutch oven. My Le Creuset Dutch Oven has never failed me! Add the chicken, and season with salt and pepper. Brown for 5 minutes, and turn and brown the other side. If the bottom of the pan scorches a little, that's ok - it won't affect the flavor of the dish.
Remove the chicken pieces from the pot. Add the garlic (reserving one clove) and saute, stirring, for 3-5 minutes until they begin to brown. Spread the cloves of garlic in a single layer, and return the chicken pieces to the pot. Add the wine and herbs, and cover tightly.
Bake in the oven for 45 minutes, and then check the chicken. It should be fragrant and tender. If it isn't quite cooked through, bake for another 15 minutes or until done.
Remove the dish from the oven. Sprinkle the parsley on top of the chicken.
Toast the bread slices in the oven for a few minutes, and then rub both sides of each piece with the reserved garlic clove, cut in half.
To serve, place one or two bread slices on the plate and top with chicken, as desired. Spoon some of the sauce over, and several garlic cloves. Squeeze the garlic cloves out onto the bread as a delicious accompaniment to the chicken. Enjoy!
