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40 Cloves Of Garlic Chicken

Preheat oven to 400degF Now this part us very important, pat that chicken thigh dry, use paper towels and individual pat the chicken till there's no water visible, this will help get the chicken skin very crispy when we saute it. Now season both sides of the chicken with salt and pepper, generously Using one tablespoon of oil over high heat in a pan, brown the chicken skin side down, until golden,. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

6 bone-in chicken thighs, trimmed

40 cloves of garlic, peeled

1 tbsp of oil

2 medium shallot, peeled and finely sliced

3/4 cup of vermouth or dry white wine

4 tbsp of amaretto

3/4 of chicken broth, mine was homemade, i always have this handy

2 sprigs of fresh thyme

1 sprig of fresh rosemary, finely chopped

1 bay leaf

1/2 cup of heavy cream

2 teaspoon of cornstarch or flour dissolvee in 1 tbsp of water for thickening

2 tablespoon of unsalted butter

salt and freshly ground black pepper

cayenne pepper

Preparation

1Preheat oven to 400degF

2Now this part us very important, pat that chicken thigh dry, use paper towels and individual pat the chicken till there's no water visible, this will help get the chicken skin very crispy when we saute it. Now season both sides of the chicken with salt and pepper, generously

3Using one tablespoon of oil over high heat in a pan, brown the chicken skin side down, until golden, about 5 minutes. Do this in batches, I browned them 3 at a time, so I didnt crowd the pan, give the thighs enough space to brown properly

4Transfer the thighs, to a flat plate and pour off the fat from the chicken in the pan, leaving only about two tablespoons, Over medium to low heat, saute the garlic cloves and cook every until they brown up, we want them nice and browned on all sides. When the garlic is halfway browned, add in the shallots and cook both until they are browned.

5Remove the pan from the heat and pour in the wine and three tablespoons of amaretto to help deglaze the pan. Return the pan to the heat and make sure to scrape the bottom bits off the pan and mix with the wine, it all adds to the deliciousness

6When the alcohol has burnt off, add in the thyme, broth, rosemary, bay leaf, cream, cornstarch mixture, cayenne pepper and simmer, at this point taste for salt, we want to make sure this is seasoned well. Simmer until slightly thickened like a light sauce consistency.

7Return the chicken to the pan skin side up, make sure the skin is not submerged in the sauce. Place the pan in the oven and cook till it registers 175 deg on an instant read thermometer, took me about 15 mins. Discard the thyme sprigs. Set oven to broil after that, and crisp up the skin for about 3-5 mins

8Transfer chicken to serving plates and scatter about half of the garlic around it, leaving the sauce in the pan, transfer the rest of the garlic in a bowl

9With a rubber spatula, push the transferred garlic through a fine mesh sieve, or you can use a potato masher if you do not have a sieve.

10Add the mashed garlic paste back into the skillet, add in the last table spoon of amaretto and simmer the sauce of medium -high heat, stirring to incorporate the garlic.

11Turn of the heat and whisk in the butter, until it melts, taste for salt and pepper and season to taste

12Spoon the sauce over the chicken, serve with rice or mashed potatoes

13Come back and thank me later.

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