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RecipeSavants.com Whole garlic cloves are mild when roasted with brined chicken simmered in a simple herbed Vermouth sauce enriched with melted butter. Serve with steamed vegetables. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Chicken With 40 Cloves Of Garlic PT1H50M Serves 5 Ingredients: 2 Shallot 1 Roasting Chicken 2 Teaspoons Olive Oil 0.75 Cup Chicken Stock 0.75 Cup Dry Vermouth 1 Bay Leaf 2 Teaspoons Cold Butter 0 Corn Starch Separate chicken into prime parts, legs, thighs, wings. Cut breast in half, leaving the bones in. To Brine: In a large container, dissolve 1/2 cup of kosher salt into 4 cups of water. Add chicken pieces and refrigerate for about 30 minutes. Rinse chicken pieces and with paper towels, pat dry. Season chicken pieces with black pepper generously. Preheat the oven to 400 degrees. Season shallots and garlic with salt and pepper. Arrange shallots and garlic on a baking dish. With a piece of foil, cover the baking dish and bake for about 30 minutes. Uncover and bake for about 10 minutes. In a Dutch oven, heat 1 teaspoon of olive oil. Place chicken pieces, skin side down and cook for about 5 minutes. Flip chicken pieces and cook for about 5 minutes more. Transfer chicken pieces to a paper towel lined plate to drain. Now, increase the temperature of oven to 450 degrees. In the Dutch oven, add chicken stock and dry vermouth and scrape the brown bits. Add shallots, garlic, rosemary, thyme and 1 bay leaf. Place chicken pieces, skin side up on top. Simmer for about 5 minutes. Transfer the pan to the oven and bake for about 30 minutes. Remove pan from oven. With a slotted spoon, remove 10-12 garlic cloves and press through a strainer. Transfer chicken pieces to a bowl. In the pan, add garlic paste and 2 teaspoons of cold butter and beat till well combined. Cook the sauce until thickens. Or add corn starch paste to thicken the sauce if you desire.
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