My Chicken with 40 Garlic Cloves with Saffron Rice and Broccoli Rabe

Mar 5

DIFFICULTY | Easy COOK TIME | 1 hour PREP TIME | 45 mins

INGREDIENTS & PREPARATION

Chicken with 40 Garlic Cloves

3 pounds chicken thighs, boneless skinless

2 pints cremini mushrooms, sliced

2 shallots, thinly sliced

2 carrots, peeled and cut into oblique cuts

40 garlic cloves

1 cup dry white wine or dry vermouth

1 cup chicken stock

2 tablespoons flour

2 bay leaves

1 teaspoon roughly chopped fresh thyme leaves

1 tablespoon sherry vinegar or lemon juice

3 tablespoons butter

2 tablespoon olive oil

Heat a large heavy bottom pot over medium high heat, add 2 tablespoons of butter and one tablespoon of oil. Once hot, toss the chicken thighs with flour, salt, and pepper and brown chicken thighs on both sides until golden brown.
Remove the chicken from the pan and hold off to the side, add another tablespoon of olive oil and then add the bay leaves, shallots, and carrots. Cook the shallots until translucent, then add the mushrooms. Cook until the mushrooms are softened and carrots are slightly softened.
Add the wine to the pan, and use a wood spoon to scrape the bottom to deglaze the pan. Reduce the wine briefly then add the chicken stock, garlic cloves, thyme leaves, and then nestle the chicken back in the pan.
Bring to a boil, then bring down to a simmer. Cover the chicken and cook for 45 minutes until the chicken is cooked through and the garlic cloves are soft.
Stir in the last tablespoon of butter and the sherry vinegar then taste for seasoning - adjust if needed. Allow the chicken to rest for 10 minute before eating so the juices can redistribute. Make sure to remove the bay leaves before serving.

Saffron Rice

1 cup basmati rice

2 cups chicken stock

1 large pinch saffron threads

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 tablespoons butter

To begin, rinse your rice in a fine mesh strainer until the water runs clear.
Add the rice, chicken stock, salt, pepper, and butter to a small sauce pot. Bring to a boil, then turn all the way down to a medium low bubble and cook for 10 minutes covered. After that turn the heat off and leave covered for 5 minutes, then leave uncovered for 5 minutes before flake the rice apart with a fork.

Broccoli Rabe

1 pound broccoli rabe, ends trimmed

1 lemon, peel thinly sliced and juice separate

1/2 teaspoon hot pepper flakes

1 clove garlic, finely minced

2 tablespoons chicken stock

1 tablespoon butter

2 tablespoons olive oil

Heat the olive oil and butter In a large sauté pan, all the garlic, hot pepper flake, and lemon peel. Once bubbling add the broccoli rabe, then add the lemon juice and chicken stock. Season with salt and pepper, and then cover.
Cook for 5-7 minutes covered, until the broccoli rabe is cooked to your desired doneness. If you want it cooked further, continue cooking.