Before you run off because the thought of 40 cloves or garlic scares you, hold on a second. Give me a chance to explain because I thought the same as you. I thought this was going to be very garlicky.
I was very wrong. The garlic turns into this delicious soft, spreadable and flavorful garlic that tastes just like roasted garlic. I’ve heard of chicken in 40 cloves of garlic and I wanted to try my own version of it, I wanted a simple version that was quick and still end up with a delicious meal.
You basically start by frying your chicken until it’s just browned. You can use whatever parts of the chicken you wish, I decided to go with some boneless and skinless chicken thighs, because that’s what I had in the fridge. After you fry the chicken, set it aside and in the same skillet add the 40 cloves of garlic.
Yes I did count them and I used exactly 40 cloves. You just want to roast them a little in that oil that’s left from the chicken and then add the white wine to it and scrape all the good stuff that’s left at the bottom of the pan. For the next step I used my dutch oven and added the chicken the garlic and wine sauce to the pot, cover the pot and put it in the oven for about half an hour. The chicken will become moist, and so flavorful from the wine and garlic, it’s just phenomenal. My herb of choice here was marjoram and it was a great addition but if you don’t like marjoram, you could use oregano or whatever herb you like. If you’ve never tried marjoram before, it’sÂ sweet and mild, it also taste like mint and has a hint of citrus.