Chicken with 40 Garlic Cloves - an everyday variation on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/kuritsa-s-40-zubchikami-chesnoka-povsednevnyj-variant/

      Notes on ingredients:

      Chicken. As I wrote in the recipe introduction, you can make this dish from any parts of the chicken — thighs or breast fillets. In the latter case the cooking time will be shorter, but with dark meat the dish will be juicier.

      Garlic. Despite the impressive amount of this ingredient, the finished dish does not have a sharp taste. During cooking the garlic flavor becomes very mild and delicate. I do not recommend reducing the amount of garlic in this dish.

      Broth. It’s best to make this dish with chicken broth — homemade or store-bought. In a real pinch you can use plain water, but the flavor will be less rich.

      Wine. This recipe uses dry white wine. Optimal varieties are Chardonnay or Riesling. During cooking the alcohol evaporates. But if you insist on an alcohol-free version, replace the wine with chicken broth plus 1 tablespoon of white wine or apple cider vinegar.

      Now to the cooking.

      Peel the garlic.

      Remove the bones from the chicken thighs. Remove the skin if you like, or leave it on.

      In a sauté pan heat 2 tablespoons of vegetable oil over high heat. In several batches, fry the chicken until golden brown on all sides, about one minute per batch. Transfer to a plate.

      Reduce the heat to medium and add the whole garlic cloves to the pan.

      Sauté, stirring, for 1 minute. Add thyme and pour in the wine. Cook for a couple of minutes.

      Return the chicken to the sauté pan.

      Pour in the broth or water and season with salt to taste. Bring to a boil, then cook over low heat, covered, for about 20 minutes (10 minutes for breast fillets).

      Sprinkle with finely chopped parsley and remove from the heat. Serve.

      Enjoy your meal!

      This recipe for chicken with 40 cloves of garlic — the everyday version — was tested and prepared by chef Tatyana Nazaruk, author of Vkusny Blog.

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