Chicken with Forty Cloves of Garlic
"Even though this recipe calls for a very large quantity of garlic, the multi-step cooking method yields a buttery, sweet flavor, similar to garlic that's been roasted. We prepared the dish using a whole, cut-up chicken, but leg quarters or bone-in breasts will work as well. Serve with mashed potatoes and spoon some of the delicious sauce on them too!..."
INGREDIENTS
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1 frying chicken (3-1/2 to 4 lbs), cut-up
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3 tablespoons olive oil, divided
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3 heads garlic (about 40 cloves), peeled
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1/2 cup dry vermouth
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2/3 cup low-sodium chicken broth
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme leaves
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2 tablespoons fresh parsley, chopped
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1 tablespoon butter
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