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Chicken with Champagne And 40 Cloves Of Garlic

Chicken with Champagne And 40 Cloves Of Garlic


Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.

Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.

Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.

In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1⁄2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don’t worry if some of the garlic cloves get smashed—they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


Chicken with 40 Cloves of Garlic

This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence of herbs it is a siren song of flavor.

In this Chicken with 40 Cloves of Garlic, you’ll be surprised by the sweet, subtle flavors. (All photos credit: George Graham)

Your first question is, “40 cloves, why so much?” And after your first bite, you’re saying, “more garlic, please.” Oh, sweet garlic, I love it so. The simplicity of this dish cannot be overstated. As a Provencal farm dish, the purity of garden-fresh ingredients is preserved in this recipe.

As I counted out my 40 cloves, I began to think of the brilliance of this recipe it could have just been called Chicken with Garlic, but if left up to the cook to determine how much garlic to include, the taste of garlic would have been a watered-down afterthought. 40 means 40, so I continued to count.

Simple ingredients combine for bold flavors.

Lest you think this recipe is one-dimensional, it is not all about the garlic. In fact, this dish keys on many flavors that play essential supporting roles. I start with bone-in, skin-on chicken thighs and rely on the method of cooking to produce dramatic results. A cold cast-iron skillet is the platform for caramelizing the skin. No seasoning, no oil, just let slow heat against the iron surface do its job the result is ultra-crisp skin. The chicken is then splashed with wine and infused with herby flavors of thyme and tarragon—a bold combination.

I invite you to try this Chicken with 40 Cloves of Garlic recipe–a subtle and sweet version of a classic dish of the Provence region of southern France—and let me know if you think it belongs on your Acadiana table. I promise you’ll thank me.


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