At our regional meeting this week Sumiko shared a recipe that seemed too good to be true. I never turn down an easy, AmeriCorps budget friendly recipe. “All it is is a chicken, 40 cloves of garlic. . .some herbs. . .Google it! You have to have bread to spread the garlic on once it’s baked,” she said. Google it I did. The search resulted in a handful of recipes; some dressed up with white wine. . .even one that added cognac. One was called “Stinking Rose;” how could I resist? Here is the simplest recipe. I can’t wait to try it. If you have your own version, do share!
40 Cloves and a Chicken
1 whole chicken cut into 8 pieces
½ cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves fresh garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season the chicken with salt and pepper. Toss with the 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 ½ hours. I wouldn’t hesitate to use chicken pieces if they are on sale or a slow cooker, if I had one.
Remove from the oven, let rest 5 to 10 minutes, carve, and serve.
Make a Caesar salad, add some French bread and dinner is ready. The next day you can toss leftover chicken and salad together and roll it in a wrap for lunch.