Forty Garlic Chicken

I use garlic frequently in my recipes and usually buy it dried or minced. I’ve never had the patience to buy whole bulbs, peel them, and separate them into cloves. This recipe has changed all that. That first bite of baked chicken covered in soft, partially melted garlic cloves made this dish a keeper. Serve this with white rice or just a glass of white wine and some crusty bread to dip into the velvety sauce. — L. Weal

INGREDIENTS
2 pounds chicken legs
2 tablespoons herbes de Provence
kosher salt
ground black pepper
3 tablespoons olive oil
2 tablespoons salted butter
40 garlic cloves
1 teaspoon flour
1/2 cup chicken stock
1 tablespoon lemon juice

TOOLS
paper towels
large (5-quart) oven-safe pot (Dutch oven)
measuring cups and spoons
kitchen tongs
platter
cooking spoon

METHOD
1. Set oven to 350 degrees. Pat chicken skin dry with paper towels. Season chicken with salt and pepper.
2. Combine oil and butter in pot over medium heat. When butter has melted, add chicken and cook until browned — about 5 minutes per side.
3. Remove chicken from pot and set aside on platter.
4. Sprinkle herbes de Provence liberally over the chicken.
5. Turn heat down to low and add garlic cloves to pot. Sauté, stirring frequently, until golden brown.
6. Return chicken to pot, cover, and bake until chicken is cooked through — about 25 minutes.
7. Remove chicken and garlic from pot and set aside on a platter.
8. Return pot to stove. Add flour to the leftover drippings and stir together over low heat until flour is lightly browned.
9. Add chicken stock and lemon juice and stir for five minutes.
10. Remove from heat. Serve chicken drizzled with pan gravy.

NOTES & TIPS
• 2 pounds chicken legs = 4 whole legs or 8 thighs or 8 drumsticks
• Dried thyme can be used in place of herbes de Provence

READY IN
1 hour

YIELD
4 servings

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