50 Clove Garlic Chicken

This 50 Clove Garlic Chicken is a French classic that’s gone full throttle because 40 cloves just didn’t cut it. Slow-cooked with herbs, vermouth, and whole garlic (yep, unpeeled!), the chicken comes out meltingly tender, swimming in a sauce that’s begging to be mopped up with crusty bread. Comfort food with a garlicky punch Ingredients 40ml (2 tbsp) olive oil 2kg (4.4lb) chicken, cut into 10 pieces sea salt and pepper, to season 2 sticks celery, chopped 2 brown onions, sliced ½ bunch thyme 2 fresh bay leaves 3 sprigs flat leaf parsley 1 tsp dried Herbs de Provence freshly grated nutmeg 50 cloves garlic, unpeeled (about 4 heads) 125ml/5oz (½ cup) Vermouth crusty bread, to serve Method Step 1: Prep and cook chicken Preheat the oven to 170°C fan force (340°F). Season chicken pieces well with salt and pepper. Heat the oil in a large oven proof saucepan over medium-high heat. Cook the chicken pieces for 6-8 minutes, in batches, until well browned all over, then set aside. Step 2: Cook the base Add the onion and celery to the pan and cook for 3 minutes, until softened. Stir in thyme, bay, parsley, dried herbs and grate over nutmeg. Sprinkle over half of the garlic cloves, then return the chicken to the pan and any resting juices. Add remaining garlic then pour in the vermouth. Cover with a lid and place in the oven for 1 hour 15 minutes. Step 3: Finish and serve Serve chicken pieces with fresh crusty bread and squeeze the garlic from its skin to serve similar to butter with the bread, chicken and sauce.