It’s so fabulous when a recipe on a blog grabs your attention. It makes you immediately rush out to purchase the necessary ingredients, come home to cook up a storm and all going to plan, the recipe is a huge success with all members of the family including the fussy eaters.
There is a blog I have been following since my early days of Hotly Spiced called Fig Jam and Lime Cordial by Celia. Celia’s blog is well written, beautifully photographed and always has many and varied recipes.
Last week Celia shared a recipe, Chicken with 40 Cloves of Garlic she found on Nigella’s website.
Today I decided I would cook this for the family’s mid-week meal. The recipe requires only a few light-on-the-wallet ingredients and is simple to prepare. You must try this recipe. It’s so simple, easy, inexpensive, tasty and delicious. You’ll love it. I served it with rosemary potatoes, a fresh salad and of course, a red wine. My only advice would be that when you begin the cooking process, you need to be sober in order to accurately count the 40 cloves of garlic.
Nigella uses thigh cutlets in her recipe and that would have been my preferred choice however, as none were available, like Celia, I used chicken drumsticks and they were equally as delicious.
Here’s the link to the recipe and a video that shows Nigella in action with this recipe.
- 2 tablespoons regular olive oil
- 8 chicken thighs (with skin on and bone in), preferably organic
- 1 bunch or 6 scallions
- 8 to 10 sprigs fresh thyme
- 40 cloves garlic (approximately 3 to 4 heads), unpeeled
- 2 tablespoons dry white vermouth or white wine
- 1½ teaspoons kosher salt or ¾ teaspoons table salt
- Good grinding pepper
- Preheat the oven to 180C (350F).
- Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
- Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
- Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1½ hours.
- Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.