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Chicken cooked with so much garlic we call it vampire chicken.
Heat oven to 375F.
Wash and pat dry chicken. Salt and pepper each side. I use chicken breasts, as that is all my family will eat. No dark meat in this house, but a “pick of the chix” or cut up fryer would work well, too.
Heat olive oil and butter in a Dutch oven on the stove top. (If you don’t have a Dutch oven, you can simply use a frying pan, but have a glass baking dish with lid—or I suppose, if desperate, tinfoil—available for transfer.) Once butter has melted into the oil, place the chicken in, starting with the skin side down. Brown until lightly golden, and flip, usually just 3-5 minutes a side. You may need to do this in batches if you are using a smaller dish. You can add more oil/butter if needed for browning without destroying the dish. Remove from heat. If you are using a fry pan rather than a Dutch oven, at this point place chicken in your baking dish in a single layer. Pour juices from the pan over the chicken.
Juice your lemon and add to your white wine. Pour onto the chicken.
Peel all the garlic cloves. Easiest method I have found is to cut off the pointed end of each head of garlic and place them in a microwave safe bowl and microwave for approximately 30 seconds. Adjust as needed for your microwave. Allow to cool slightly, and the skins will peel off very easily. Evenly disperse all the peeled garlic cloves in the baking dish, including on top of your chicken. I occasionally use more than 4 heads of garlic, just depends on my mood, so don’t be afraid to use more if your family loves garlic. Add whole sprigs of thyme across your chicken.
Cover and bake for 40 minutes. Remove the cover and bake uncovered for an additional 15-20 minutes or until chicken is tender and juices run clear. This baking time is how long my chicken usually takes, but again I only use thick chicken breasts. Smaller cuts of chicken will cook quicker, so keep an eye on it depending on what size/type of chicken you use. Also, crowding the chicken in the pan will increase your cooking time.
Please allow chicken to stand for 5 minutes before serving. The garlic in this dish is very tender and a little on the sweet side. Scoop some out (without the liquids) and mash it up into a pretty serving bowl. Serve as a spread for your French bread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!