Forty Clove Garlic Chicken
2 to 3 heads of garlic, about 40 cloves
4 boneless, skinless chicken breasts, thawed if frozen
2 Tablespoons olive oil
2 Tablespoons butter
1/2 cup dry white wine
1 bay leaf
1/2 tsp. dried thyme
1 cup chicken broth, preferable low sodium
Peel away the papery outer skin of the garlic. Don't peel the cloves.
Pat chicken dry. In a large 10-inch skillet, heat oil and 1 Tablespoon of the butter over med-high heat. Add chicken and season with salt and pepper. When chicken is brown on one side, turn over and salt and pepper other side. Add garlic around the chicken breasts. Add the wine, bay leaf and thyme. Cover and turn heat to low. Cook for 25 to 30 minutes or until juices run clear.
With a slotted spoon, remove chicken and garlic to a serving platter. Remove bay leaf.
To make sauce: Skim any fat from pan. Add 1 cup broth and boil until reduced by half. Remove skillet from heat and add remaining 1 Tablespoon butter. Spoon sauce over chicken and serve.
"There is no such thing as a little garlic."
“Without garlic I simply would not care to live.”
-Louis Diat (1885-1958)