Serves 6
80 min
Chicken with 40 Cloves of Garlic
Recipe GLPR3c3422a78a57f7
A classic French-inspired braise featuring tender chicken legs nestled among sweet, mellow roasted garlic cloves, celery, and herbs. The chicken cooks low and slow in a light broth and vermouth, creating a comforting dish where the garlic becomes creamy and mild rather than sharp. Serve with crusty bread to spread the soft garlic on, making for an elegant yet rustic meal.
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Ingredients
6 whole chicken legs (about 2.5 pounds)
2 teaspoons kosher salt
Freshly ground black pepper to taste
Freshly grated nutmeg to taste
2 tablespoons extra-virgin olive oil
40 cloves garlic, peeled (about 3 bulbs)
4 stalks celery, thinly sliced
4 sprigs fresh Italian parsley
1/4 cup dry vermouth
1/3 cup low-sodium chicken stock
Crusty bread or toast for serving
Directions
Pat the chicken legs dry with paper towels. Season them generously on both sides with the kosher salt, freshly ground black pepper, and a light dusting of nutmeg.
Heat the olive oil in a large, heavy braising pan or Dutch oven over medium-high heat. Once shimmering, carefully place the chicken legs skin-side down and sear for 4–5 minutes until the skin is golden brown. Flip and sear the other side for another 3–4 minutes. Transfer the chicken to a plate.
In the same pan, add the sliced celery and cook for about 2 minutes, stirring occasionally, until it begins to soften slightly. Add all 40 peeled garlic cloves and stir gently for 1 minute to coat with the pan's oil and chicken fat.
Pour in the dry vermouth and use a wooden spoon to scrape up any browned bits from the pan's bottom. Let it simmer for 1 minute to reduce slightly.
Add the chicken stock and stir to combine. Return the seared chicken legs to the pan, skin-side up, nesting them among the garlic and celery. Scatter the parsley sprigs over and around the chicken.
Reduce heat to medium-low, cover the pan with a lid, and braise for 40–50 minutes until the chicken is very tender, the skin is still slightly firm, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
Remove from heat. Discard the parsley sprigs. Taste the braising liquid and adjust seasoning with additional salt and pepper if needed. Serve each portion of chicken with a generous amount of the roasted garlic cloves, celery, and braising liquid, accompanied by crusty bread for spreading the soft garlic on.
