Somehow I have never had the classic French dish Chicken with 40 Cloves of Garlic. With my love of garlic, this seems like a huge oversight! I adapted this recipe from a Cooking Light recipe.
The garlic cloves are simmered in a broth until tender and work to lightly perfume the chicken. If you’re a garlic lover like me though, I suggest spreading the softened cloves on to crusty pieces of bread — they turn into a wonderful paste that is oh so tasty!
Because of the large number of cloves you need for this recipe, I suggest just buying pre-peeled cloves – it will save you a ton of time, making this an easy weeknight meal.
Ingredients:
- 2 lbs boneless skinless chicken breasts and thighs
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 40 garlic cloves, peeled
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 cup dry white wine
- 24 (1/4-inch-thick) slices diagonally cut French bread baguette
- Chopped fresh flat-leaf parsley (optional)