Chicken With 40 Garlic Cloves

This is a delicious meal with many layers of flavor from the roasting of the wine, garlic, and herbs. enjoy. i got this several years ago from the online recipes of williams sonoma.

Steps

Pre-heat oven to 400 degrees.

Season the chicken with salt and pepper.

In a wide dutch oven over medium-high heat , warm the olive oil.

Working in batches , brown the chicken , 2 to 3 minutes per side.

Transfer to a plate.

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 accumulated 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.

Transfer the chicken to a platter.

Leave the garlic in the pan.

Cover the chicken loosely with aluminum foil.

Set the pan over medium heat and mash the garlic with the back of the spoon.

Add the wine and cook for 3 minutes.

Add the stock and cook , stirring occasionally , until slightly thickened , about 5 minutes.

Whisk in the.

Ingredients

whole chickens, salt, extra virgin olive oil, garlic cloves, fresh rosemary, fresh thyme, lemons, zest of, white wine, chicken stock, unsalted butter