40 Garlic Clove Chicken

40 Garlic Clove Chicken

Makes 4 – 6 servings

4 large chicken quarters 

1 tablespoon grapeseed (or other neutral) oil 

½ pound pork belly, sliced 

3 shallots, minced 

1 tablespoon thyme leaves, chopped 

1 tablespoon minced tarragon leaves 

½ cup champagne (or white wine) 

1 ½ cups chicken stock 

1 tablespoon Dijon mustard 

40 garlic cloves, peeled 

2 pounds baby potatoes, halved 

1 lemon, halved 

¼ cup heavy cream 

2 tablespoons chopped flat leaf parsley 

Sea salt and cracked black pepper 

Preheat an oven to 350 degrees F. 

Season the chicken well with sea salt and cracked black pepper. Heat a large high-sided (oven-safe) skillet over medium-heat, and add the oil. When the oil is shimmering, add the chicken and brown all over, about 10 – 12 minutes. Remove with tongs and set aside. 

Add the pork belly, season with a pinch of salt, and cook until golden and crispy. Add the shallot, thyme, and tarragon, and cook for 2 minutes, then deglaze with your champagne (or white wine). Cook until the liquid has reduced and almost entirely evaporated. 

Next, add your chicken stock, dijon, garlic, potatoes, lemon halves, and browned chicken to the pan, season with a pinch of salt and a hit of cracked black pepper, and transfer to the preheated oven. Cook until the chicken is golden, cooked through, and reads 165 degrees F using a meat probe, and the potatoes are fork tender. Lastly, stir in your heavy cream and season again with cracked black pepper (and additional salt to taste). 

Plate up, then top with flat-leaf parsley and serve. Delicious!