40-Clove Garlic Chicken
1/3 cup all-purpose flour
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
6 chicken thighs, dusted in flour mixture
40 cloves garlic, peeled
3 stalks celery, diced
1 medium yellow onion, sliced
1 cup dry white wine
1 cup chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Preheat oven to 375 degrees with rack in the center. Combine flour,
paprika, salt, and pepper in a large plastic bag. Coat chicken in seasoned
flour. Shake off excess flour. Heat oil in a large ovenproof saute pan
over medium-high heat. Brown chicken on both sides; remove from pan. Add
garlic, celery and onion; saute until lightly browned. Add wine, broth,
and herbs, then arrange browned chicken on top, skin side up; bring to a
simmer. Cover the pan; transfer to the oven and braise 45 minutes.
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