Roast Chicken with 40 Cloves of Garlic

I made this for the first time 3 weeks ago, and have made it twice since then. Oh my god, it's good! It tastes like you're getting something way richer than you actually are and the sauce is so good, I get some extra bread to soak it up after I'm done with the chicken. Other than peeling the garlic cloves, this recipe is pretty easy, too.

• 1 TB extra virgin olive oil
• 4x 1/2 lb bone in chicken breast halves
• 4/ 1/2 lb bone-in chicken thighs
• 1/2 c dry white wine
• 1/2 c reduced sodium chicken broth
• 2 TB tomato paste
• 40 garlic cloves, peeled
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Preheat the oven to 375.

Heat oil over medium in an ovenproof skillet large enough to hold all the chicken in a single layer. Add the chicken, skin side down, to the oil and cook until browned on all sides. Transfer chicken to a plate.

Discard any fat from the skillet and set over medium-high heat. Add wine, broth and tomato paste. Cook, scraping up the browned bits from the bottom of the pan. Remove the skillet from the heat, stir in the remaining ingredients. Add the chicken and toss to coat with the sauce.

Cover the skillet tightly with foil and bake until the chicken is cooked through and the garlic is soft, 1.25-1.5 hours. Remove chicken skin before eating.

Yields: 4 servings, 2 pieces chicken, 10 garlic cloves, 5-6 TB sauce

6 points