40 Clove Garlic Chicken

Dinner Tonight Was So, So, So Right!

The Soup Diva

This recipe is a classic, and for good reason. There are probably hundreds of variations, if not thousands; this one is mine. Bon appetit!

  • 2 to 2 1/2 lbs chicken pieces (skin-on and bone-in — I prefer thighs)
  • 3 bulbs garlic, peeled (yields at least 40 cloves)
  • 1/4 cup half and half (cream or milk will work too)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp herbs de Provence
  • Salt and black pepper to taste

Pat chicken dry on both sides with paper towels. Heat oil in large skillet over medium-high heat; sear chicken skin-side down, then flip. Distributed peeled garlic and herbs de Provence evenly over and between chicken; continue heating chicken until no pink is visible. Cover and place in 350 degree oven for 90 minutes. Remove chicken and tent with foil. Add butter to skillet over medium heat; when melted, whisk in flour…

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Author: Tony Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist and blogger. My life is about my wife Laura of 18 years. We have a dog named Cody. I have worked in customer service and relations. Currently I work for Blood Assurance a regional blood bank contacting donors to donate blood. I graduated from Middle Tennessee State University in 1994, Hiwassee College in 1992 and Red Bank High School in 1988. Spiritually I am a member of St. Peter’s Episcopal Church. My interests are blogging (duh), media, computers, cooking, sports, entertainment, culture and religion. Thank you for connecting with me. Grace, peace and love!

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