Chicken thighs with 40 cloves of garlic in cream sauce
SAM THE COOKING GUY · ♥ 7K likes · 122.8K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken thighs
Season skin-on, bone-in chicken thighs well with kosher salt and pepper on both sides.
- 40 cloves garlic
Cook the chicken skin side down, then flip, until golden brown on each side, 5 to 7 minutes.
Peel 40 garlic cloves: whack with the side of a knife, or shake in a lidded container until the skins slip off.
Remove the chicken. Add the garlic and toast lightly 3 to 4 minutes, keeping it moving so it does not burn.
- vermouth
Add white wine or vermouth, let about half cook off, and scrape up the stuck bits with a wooden spoon.
- chicken stock
- 1 bundle rosemary and thyme bundle
Add chicken stock, a bundle of rosemary and thyme, and the chicken with its juices.
- heavy cream
Add heavy cream and simmer a couple of minutes to thicken; taste for salt and pepper.
- salt and pepper
- fresh pepper
- baguette
Return the chicken, spoon over a little sauce and finish with fresh pepper; serve with baguette for the cloves.