Yes to your question! Don't be alarmed! I take this French dish seriously and I literally count my garlic cloves for my own satisfaction because I'm certain that French cooks didn't call it 40 cloves garlic for no reason. That is about 4 heads to peel.
It may seem a lot that throws off some people thinking that the garlic flavor may be overpowering. It's NOT so don't be alarmed. Believe it or not but the garlic mellows down as they roast and they tend to melt imbuing the sauce with a subtle flavor. You can take your fork and mash them like sweet potatoes and eat them with your buttery spuds or rice.
My mom is my living proof. She despises garlic for as long as I can remember. She wouldn't even taste the sauce at first but one day I finally convinced her because she has been wondering why my sister keeps asking me to make it. And guess what? The madre nodded, smiled and left the kitchen table burping with joy. I didn't realize til then that she was quite a mission for me.
Ingredients
- 2 kilos Chicken thighs
- 4 garlic heads or 40 cloves garlic, peeled
- 2 sprigs fresh Rosemary or 1Tbsp dried rosemary
- 1 Tbsp Thyme
- 3/4 Cup Chicken broth
- 1/2 Cup Dry White Wine
- 1 Cup Flour for dredging
Directions
- 1Preheat oven to 375 F
- 2Season chicken with salt and pepper
- 3Dredge chicken with flour
- 4In a nonstick deep skillet, brown the chicken with olive oil then set them aside.
- 5Using the same skillet, pan roast the garlic then add in your rosemary and thyme until you can smell that aroma.
- 6Pour in chicken stock until it simmers.
- 7In the meantime, layer chicken in an oven safe casserole or pyrex.
- 8Pour the sauce in and let it bake in the oven for 1hr and 30 mins.
- 9Baste the chicken every 25 mins to let the chicken soak up all the flavors as it bakes.
- 10Serve it with mashed potatoes or rice
