I love going to the Sunday afternoon cooking technique classes at Williams-Sonoma. I learn a wealth of information and come home with awesome tools and recipes. This recipe was given out during the "Cooking with Cast Iron" technique class. It is simply amazing. The lemon zest is so refreshing mixed with the earthy tones in the rosemary - they blend beautifully.
Chicken with 40 Garlic Cloves
"Don't be alarmed by the number of garlic vlosed called for in this recipe. The garlic mellows as it roasts, imbuing the finished sauce with a subtle flavor."
2 chickens, each 4 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
3 tbsp extra-virgin olive oil
40 garlic cloves, peeled
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
zest of 2 lemons
1/4 cup white wine
3/4 cup chicken stock
3 tbsp unsalted butter, at room temperature, cut into pieces
1. Preheat an oven to 400 degrees F. Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the oil. Working in batches, brown the chicken 2 to 3 minutes per side. Transfer to a plate.
2. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulted juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
3. Transfer the chicken to a platter; leave the garlic in a pan. Cover the chicken loosely with aluminum foil.
4. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whish in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside.
**My notes: I only cook for 2, so I used 2 boneless skinless chicken breasts. I browned the chicken on each side after heating the oil. Once browned, I added the rest of the ingredients and turned the heat down to medium-low and let it simmer for about 30 minutes. I served alongside macaroni. IT IS AMAZING!