40 Clove Garlic Chicken

Instructions

1. Prepare the chicken
   Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides. Let sit at room temperature for 15 minutes to absorb the seasoning.
2. Brown the chicken
   Heat olive oil and butter in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden, about 5-6 minutes per batch. Transfer to a plate and set aside.
3. Cook the garlic
   Reduce the heat to medium-low. Add all 40 cloves of garlic to the pot and sauté for 5-7 minutes until they begin to turn golden but not burn. The garlic should soften slightly but remain whole.
4. Deglaze and build the sauce
   Add the white wine to the pot, scraping up any browned bits from the bottom. Let simmer for 2 minutes, then add the chicken broth, thyme, rosemary, and bay leaves. Bring to a simmer.
5. Braise the chicken
   Return the chicken pieces to the pot, skin side up, arranging them so they're partially submerged in the liquid with the skin exposed. Cover and reduce heat to low. Simmer gently for 45 minutes, or until chicken is very tender and cooked through (internal temperature of 165°F/74°C).
6. Finish the sauce
   Remove the chicken to a serving platter and tent with foil to keep warm. In a small bowl, whisk together flour and 2 tablespoons of cooking liquid to make a slurry. Whisk this back into the pot along with the heavy cream. Simmer for 5 minutes until slightly thickened. Stir in lemon juice and adjust seasoning with salt and pepper.
7. Serve the dish
   Pour the garlic sauce over the chicken pieces, making sure to include plenty of the whole garlic cloves. Garnish with fresh parsley. Serve with crusty bread for spreading the soft, mellow garlic cloves.