THE 40-GARLIC POULTRY

(Our Play on Poulet aux 40 Gousses d'Ail - Quick Edit)

THE 40-GARLIC POULTRY

Ingredients: 4 Chicken thighs (bone-in), 40 cloves Garlic (unpeeled), 2 tsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 100ml Dry White Wine, 50ml Chicken stock...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 40 cloves Garlic (unpeeled)
  • 2 tsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Dry White Wine
  • 50ml Chicken stock

Cooking Method

  1. The Scorch Fry chicken in oil skin-side down until charred; remove.
  2. The Architect Place the 40 garlic cloves in the pan; sauté until the skins have charred brown spots.
  3. The Bloom Add thyme and pepper with a 30ml splash of wine; the steam will release the roasted garlic perfume.
  4. The Swell Add remaining wine and stock; return chicken. Cover and simmer for 30 minutes.
  5. The Final Flourish Serve the chicken with the soft garlic (squeeze the cloves onto bread); top with raw fresh parsley.

Cuisine: French

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