Forty Clove Garlic Chicken

Every time I have thought about posting this wonderful recipe, I would think about how the picture of the chicken would turn out all pale looking and unappealing, and I'd post something else. This time, I'm jumping in with both feet. This is too good of a dish to pass up. The more I make this chicken, the more I love it. Most people, like I used to, will steer clear of so much garlic in one sitting. But once the garlic is roasted, it loses it's sharpness and becomes sweet and savory. If there is any garlic left over from this dish, I save it for Italian bread. Just warm it up and spread on with a bit of butter. Unbelievable!

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."

-Arthur Baer

“Without garlic I simply would not care to live.”

-Louis Diat (1885-1958)