40 Cloves Garlic Chicken


40CoG (5)

I have a confession to make–I haven’t been peeling my garlic for the past few days.  I was feeling particularly lazy one evening, saw the pre-peeled garlic at the grocery store, and thought “what the hell” and bought it.  After I got it home I realized just how much garlic the bag contained {Spoiler Alert : A LOT} and decided that if I didn’t use it all soon, it would go bad.  The solution?  It was time to make 40 Clove Garlic Chicken!

Kosher Status : Meat

| Ingredients |

  • 8 boneless, skinless chicken thighs
  • Kosher salt and freshly ground pepper (to taste)
  • 2 tablespoons margarine
  • 40 cloves garlic, peeled
  • 1 1/2 cups chicken broth
  • a handful of fresh thyme leaves (or one tablespoon of dried)
  • 2 tablespoons potato starch
  • 2 tablespoons soymilk

| Directions |

  1. Season the chicken with salt and pepper.  Set aside.
  2. Melt margarine in a medium sized skillet over medium high heat.  Once melted, brown the chicken in the skillet (about 2-3 minutes per side).  Set aside.
  3. Add the garlic to the skillet and brown, stirring frequently, for about 4-5 minutes.  Stir in chicken broth and bring to a boil.
  4. Add chicken and thyme.  Cover and reduce heat to simmer until chicken cooked through (about 25-30 minutes).  Set aside chicken, and leave juices in pan.
  5. In a small bowl, whisk together the potato starch and soy milk.  Add mixture to the skillet and mix until dissolved.
  6. Serve the chicken with the sauce spooned over it like a gravy.
Browning the garlic

Browning the garlic

Sprinkling thyme over the chicken

Sprinkling thyme over the chicken

I served this with a simple Israeli-inspired couscous and salad.  For the salad, I prepared a quick vinaigrette based off of a Martha Stewart recipe.

All photos are by Thirteenth Knight Photo  © 2015