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Braised Chicken Thighs with 40 Cloves of Garlic

4.5(23)

by Rachael Ray·published 2017-01-04

Main Dish

Servings

4 servings

Total time

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Calories / serving

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Ingredients (12)

serves

40 large cloves hardneck or purple garlic, unpeeledgarlic
8 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepperpepper
2 tablespoons EVOOolive-oil
1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice)spinach
4 tablespoons butterbutter
1 pound cremini mushrooms, thinly slicedmushroom
2 tablespoons finely chopped fresh thymethyme
1/2 cup Marsala winemarsala-wine
3 to 4 cups chicken stockchicken-stock
Freshly grated nutmegnutmeg
Ciabatta bread, for moppingbread

Instructions (5 steps)

01Preheat the oven to 400 degrees F.
02Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
03Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.

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Not rich — missing servings, total time, or calories.