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40-Clove Garlic Braised Chicken

Don't be alarmed by the number of garlic cloves this recipe calls for. The garlic mellows as it braises, imparting the sauce with a subtle garlic flavor with velvety texture.

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Yield: 4 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

2 tablespoons grapeseed oil

8 chicken thighs, bone in and skin on

Salt and pepper to taste

40 cloves garlic (about 3 heads total), peeled

1 tablespoon herbs de Provence

1 1/2 cups chicken stock

2 tablespoons Dijon mustard

1/2 cup heavy cream

1 tablespoon fresh parsley, rough chopped

Salt and pepper to taste

Heat a large, heavy pot over medium-high heat and add the grapeseed oil.
Season the chicken with salt and pepper on both sides. Sear in the hot pan, skin side down, until golden brown and crisp, 4 to 5 minutes. Flip and repeat. Remove the chicken breasts from the pan, and set aside.
Add the garlic cloves, and gently sauté until aromatic, 30 seconds to 1 minute.
Stir in the herbs de Provence and chicken stock, and add the chicken back to the pan. Bring to a boil, and reduce the heat to a simmer. Cook, covered, for about 40 minutes, or until the meat is tender. Remove the chicken from the pan.
Whisk the Dijon mustard, heavy cream and parsley into the sauce, and simmer until heated through. Season with salt and pepper to taste.
Return the chicken back to the pan, coat with the sauce and serve.

40-Clove Garlic Braised Chicken

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