Time: 2 hours.
Complexity: easily
Servings: 4

This twist on a traditional Provençal dish uses 40 cloves of garlic in three ways: some are fried whole in butter, some are roasted and turned into a flavorful garlic paste for the sauce, and the remaining few cloves are made into garlic chips to top the chicken when serving. It's a garlic lover's paradise. The chicken thighs are braised in a rich garlic sauce until tender, juicy, and flavorful. You'll have some leftover roasted garlic paste to make a delicious bread spread, mixed with Parmesan cheese and chopped fresh parsley.

Ingredients:

• 1.1 kg chicken thighs with skin and bones (6-8 pcs.)
• 3 heads of garlic (about 40 cloves)
• 1/4 cup olive oil
• Vegetable oil, as needed
• 4 tablespoons unsalted butter, room temperature
• 1/4 cup dry white wine
• 2 cups chicken broth
• 1/4 cup lemon juice
• 2 teaspoons fresh thyme leaves
• 2 tbsp. premium flour
• 3 tbsp. l. freshly grated parmesan
• 2 tbsp fresh parsley, chopped, plus extra for serving
• 1 baguette, 30 cm long, cut in half lengthwise

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, garlic, toast, Parmesan cheese, white wine, lemon juice, thyme

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Cut the top third off two heads of garlic, exposing the tips of the cloves. Place each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of olive oil and season with salt and pepper. Wrap the garlic tightly and roast until the cloves are darkened and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
Step 3
• Unwrap the roasted garlic and drain the garlic oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the skins. Mash the garlic with a fork until smooth.
Step 4
• Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1 cm of vegetable oil in a small skillet over medium heat and add 1 slice of garlic. Cook until the garlic begins to sizzle vigorously, then add the remaining chopped garlic. Cook, stirring, until the garlic is just golden and crisp (be careful not to overcook it, or it will taste bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
Step 5
• Season the chicken generously with salt and pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat. Add the chicken (in two batches), skin side down, and cook, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
Step 6
• Drain the oil and return the pot to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine has reduced by half, about 3 minutes. Add the chicken broth, lemon juice, thyme, and half of the garlic paste. Bring to a boil.
Step 7
• In a small bowl, mash the flour and remaining 2 tablespoons butter with a fork until smooth. Stir the butter-flour mixture into the cauldron until completely dissolved. Cook until thickened, about 1 minute. Arrange the chicken pieces skin-side up in the cauldron, along with any juices from the plate. Cover and bake in the oven until the chicken is cooked through, about 25 minutes.
Step 8
• Meanwhile, add the Parmesan cheese, parsley, and the remaining 2 tablespoons of olive oil to the remaining garlic paste. Stir, season with salt and pepper to taste.
Step 9
• Place the bread halves on a baking sheet and brush with the garlic mixture. Ten minutes before the chicken is done, place the bread in the oven and bake until done, about 10 minutes.
Step 10
• Cut the bread into pieces. Sprinkle the chicken with the prepared garlic chips and finely chopped parsley.

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