The Enchanting Allure of 40 Cloves: A French Braised Chicken Delight

Ingredients

For the Chicken:

• 4 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 4 celery stalks, chopped
• 1 tablespoon tomato paste
• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 cups low-sodium chicken broth
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves

For the Garlic:

• 40 cloves garlic, peeled (yes, 40!)
• 1 tablespoon olive oil
• 1 tablespoon butter

Preparation Steps

1. Preheat Your Oven

Start by preheating your oven to 325°F (163°C). This low-and-slow cooking method is crucial for achieving tender, fall-off-the-bone chicken.

2. Prepare the Chicken

Season the chicken pieces generously with salt and black pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. When the oil shimmers, add the chicken, skin-side down. Sear until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 3 minutes. Transfer the chicken to a plate and set aside.

3. Build the Flavor Base

In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 8 minutes. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly and deepen in flavor.

4. Deglaze and Simmer

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for 5 minutes, reducing the wine slightly. Add the chicken broth, thyme, and bay leaves. Stir to combine.

5. Add the Garlic

Nestle the chicken pieces back into the pot, skin-side up. Scatter the garlic cloves around the chicken. Drizzle with olive oil and dot with butter. The garlic cloves will roast and become incredibly sweet and tender, infusing the sauce with their rich flavor.

6. Braise to Perfection

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the chicken for 1.5 to 2 hours, or until the chicken is very tender and easily pulls away from the bone. The garlic cloves will have softened into a creamy, spreadable consistency.

7. Finishing Touches

Once done, remove the pot from the oven. Discard the bay leaves. For a thicker sauce, place the pot on the stovetop and simmer the liquid over medium heat until it reduces to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.

Serving Suggestions

This French braised chicken with garlic pairs beautifully with a variety of side dishes. For a traditional approach, serve it over creamy mashed potatoes or alongside buttery egg noodles. For a lighter option, try it with roasted vegetables or a fresh green salad. Don’t forget to serve extra crusty bread to soak up the irresistible garlic-infused sauce!

This dish is a true testament to French comfort food, showcasing how a few ingredients, when combined with patience and technique, can create an unforgettable meal. The garlic, though abundant, lends a sweetness and depth that perfectly complements the rich, savory chicken. Each bite is a harmonious blend of flavors and textures, leaving you with a warm, satisfying feeling.

Whether you're preparing for a special occasion or simply craving a comforting meal, this French Braised Chicken with 40 Cloves of Garlic is sure to impress. It's a dish that turns an ordinary dinner into a celebration of culinary tradition and flavor.

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