Forty garlic cloves sound like a lot of garlic! Some of you probably wonder how pungent or garlicky this dish is… Considering the large amount of garlic cloves in it. If you are slightly worried… don’t be. Because the garlic cloves are left whole and undisturbed. Peeled of course! The garlic remained mild and slightly sweet in flavors. Not too strong at all. The dish gives a nice surprise… And it makes you look forward in anticipation… to have at least one garlic clove in every bite. Maybe I should have called this dish Garlic Lovers’ Delight with chicken… (chuckle).
So for garlic lovers out there… this dish is for you…
Kitchen equipment or tools needed: Oven proof pot or skillet with lid or a large baking dish.
3 ½ – 4 pounds chicken drumsticks or other parts you like
40 large garlic cloves – about 3 large garlic heads
1 medium onion – sliced
Zest and Juice of 1 large lemon
1 tsp. dried thyme
2 TBSPs. cornstarch
2 cups chicken broth or boiling water + 2 chicken bouillon cubes
2 TBSPs. chili garlic sauce (or to taste)
3 TBSPs. olive oil + 1 TBSP. vegetable oil
Spices and Seasoning:
3 tsps. kosher salt
1 tsp. freshly ground black pepper
1 tsp. cayenne
1 tsp. ground cumin
Combine seasoning spices and seasoning in a small bowl. Set aside.
Wash chicken and pat excess water with paper towels. Generously sprinkle spices and seasoning mixture on the chicken pieces, patting lightly for it to adhere. Set aside.
Place garlic cloves in a large bowl and pour hot water over them. Let it stand for about 2 minutes. Immediately pour the water off the garlic. Peel the garlic cloves and trim the root end. Set aside.
Preheat oven to 350°F.
Heat a large, deep, oven proof pot or skillet and the olive and vegetable oil. Just before the oil starts to smoke… brown the chicken pieces on all sides. Transfer browned chicken to a large dish. Set aside.
Using the same pot or skillet… sauté the peeled garlic cloves until wilted. Remove wilted garlic to a platter and set aside.
Sauté the sliced onions until translucent. Deglaze the skillet with the boiling chicken broth, scraping the browned bits and pieces stock at the bottom of the skillet. Add dried thyme and lemon zest. Stir and simmer the broth over medium heat.
In a small bowl… combine cornstarch with one tablespoon water.
Slowly whisk in the cornstarch mixture into the simmering broth.
Place the browned chicken pieces back into the skillet. Stir to make sure the chicken is somewhat submerge in the broth. Transfer this skillet into the preheated oven and bake chicken for 30 minutes.
Remove the skillet from the oven and stir the chicken. Add the wilted garlic cloves and chili garlic sauce. Stir to combine.
Bake the chicken for another 15 minutes. Taste for additional salt and black pepper.
Serve with Wasabi Mashed Potatoes or Rosemary Red Roasted Potatoes Or Mashed Potatoes.
Sorry guys. I don’t have step by step instruction photos for this dish. I will have to put this on my “to do” list.
Rosemary Red Roasted Potatoes
Creamy Wasabi Mashed Potatoes:
4 large baking potatoes (about 4 pounds) – scrubbed and skin intact
3 TBSPs. butter
¾ – 1 cup warm heavy cream – start with ½ cup and go from there
½ – 1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 TBSP. Genuine Wasabi paste (or according to taste. I use S & B Brand.)
Boil potatoes in their skins until tender, about 45 – 50 minutes.
Peel potatoes while still hot. (I use a tong to hold the potatoes so I don’t burn myself.)
Place in a large bowl. Add butter and mash the potatoes. Add warm heavy cream, salt and black pepper. Fold in to combine. Fold in the Wasabi paste.
Enjoy and Happy Cooking!