Forty Clove Garlic Chicken
2 Tbsp butter
1 Tbsp olive oil
3 lbs. chicken parts
40 cloves of garlic, unpeeled (that's probably 1-1/2 or 2 heads)
1/4 cup water
2 Tbsp fresh-squeezed lemon juice
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
Preheat the oven to 350 degrees. In a large dutch oven or frying
pan, melt the butter in the oil. Fry the chicken, turning
occasionally, until it's golden (5-10 minutes). Remove the chicken
and add the garlic cloves, tossing to coat with the oil in the pan.
Put the chicken back (or, if you were using a frying pan, transfer it
and the oil and garlic to a casserole dish with a cover). Add 1/4
cup water and sprinkle the lemon juice, thyme, salt and pepper.
Cover tightly and bake for 1-1/2 hours.
I serve this with rice pilaf and some good, chewy french rolls. We
spread the roasted garlic cloves on the bread, and dip it in the oil
in the bottom of the pan. By the time we're done, we've mopped up
every last drop!
--
Mary McGhee
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