40-Clove Garlic Braised Chicken
Ingredients
- 2 tablespoons grapeseed oil
- 8 chicken thighs, bone in and skin on
- Salt and pepper to taste
- 40 cloves garlic (about 3 heads total), peeled
- 1 tablespoon herbs de Provence
- 1 1/2 cups chicken stock
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, rough chopped
- Salt and pepper to taste
Steps
- 1
Heat a large, heavy pot over medium-high heat and add the grapeseed oil.
- 2
Season the chicken with salt and pepper on both sides. Sear in the hot pan, skin side down, until golden brown and crisp, 4 to 5 minutes. Flip and repeat. Remove the chicken from the pan and set aside.
- 3
Add the garlic cloves, and gently sauté until aromatic, 30 seconds to 1 minute.
- 4
Stir in the herbs de Provence and chicken stock, and add the chicken back to the pan. Bring to a boil, and reduce the heat to a simmer. Cook, covered, for about 40 minutes, or until the meat is tender. Remove the chicken from the pan.
- 5
Whisk the Dijon mustard, heavy cream and parsley into the sauce, and simmer until heated through. Season with salt and pepper to taste.
- 6
Return the chicken back to the pan, coat with the sauce and serve.
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