Chicken With 40 Cloves of Garlic and Creamy Thyme Sauce

Name: Chicken With 40 Cloves of Garlic and Creamy Thyme Sauce
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 1/3 cup chopped onion; 1/3 cup diced bell pepper; 1/3 cup sliced celery; 1 tablespoon chopped fresh parsley; 1 teaspoon dried thyme, divided; 40 garlic cloves, peeled, about 6 ounces; 3 1/2 lbs chicken; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon salt; olive oil flavored cooking spray; fresh thyme sprig, for garnish; 1 1/2 cups low sodium chicken broth; 1/4 cup white wine or 1/4 cup dry vermouth; 1 teaspoon chopped fresh thyme; 1/4 teaspoon salt; reserved roasted cloves from chicken; 2 tablespoons all-purpose flour; 3 tablespoons water

Submitted by duonyte

"From Cooking Light. The recipe calls for 1 cup frozen seasoning blend, which I am sure is a great convenience if you have it, but I chose to enter it with the components (onion, bell pepper, celery and parsley), as I felt more people would have that readily available. I buy peeled garlic cloves at the market, which is an enormous time-saver."

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photo by KateL

Ready In:: 1hr 55mins
Ingredients:: 18
Serves:: 4

ingredients

¹⁄₃ cup chopped onion
¹⁄₃ cup diced bell pepper
¹⁄₃ cup sliced celery
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme, divided
40 garlic cloves, peeled, about 6 ounces
3 ¹⁄₂ lbs chicken
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon salt
olive oil flavored cooking spray
fresh thyme sprig, for garnish
Creamy Thyme Sauce
1 ¹⁄₂ cups low sodium chicken broth
¹⁄₄ cup white wine or 1/4 cup dry vermouth
1 teaspoon chopped fresh thyme
¹⁄₄ teaspoon salt
reserved roasted cloves from chicken
2 tablespoons all-purpose flour
3 tablespoons water

directions

Preheat oven to 375 deg F.
Combine onions, bell peppers, celery, parsley, 1/2 tsp thyme, and 5 garlic cloves and place in the cavity of the chicken. (If you prefer, use 1 cup frozen seasoning mix instead of the first four ingredients).
Place chicken, breast side up, on a rack in a roasting pan.
Sprinkle chicken with pepper, salt and remaining 1/2 tsp thyme and coat with cooking spray; surround with the remaining garlic cloves.
Tie ends of legs together with twine and tuck wing tips under the chicken.
Roast for 40 minutes.
Increase the oven temperature to 450 deg and bake an additional 20 minutes or until a thermometer registers 170 deg. Transfer chicken to a platter.
Remove the garlic cloves from the roasting pan and reserve five of them;scatter the remainder around the chicken, cover the platter with foil and allow the chicken to rest.
Prepare sauce: place the reserved cloves, broth, white wine, chopped fresh thyme and salt in a medium saucepan; bring to a boil, cover, reduce heat and simmer 10 minutes.
While the broth is simmering, combine flour and 3 tbl water in a small bowl, stirring with a whisk until smooth.
Stir the slurry into the broth mixture and simmer 5 minutes or until thick, whisking often.
Remove and discard garlic from the sauce.
Remove and discard skin from the chicken (or don't, if you prefer!); carve chicken; garnish with thyme sprigs, if desired.
Serve chicken with garlic cloves and sauce.

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Reviews

The 18-mo.-old couldn't get enough chicken! We all agreed that the chicken was perfectly and deliciously cooked, and we all loved the sauce. We observed a moment of silence for the 35 cloves of garlic reduced to charcoal briquettes. So plans are afoot to reproduce this recipe but produce luscious roasted garlic. We thought the cavity filling was very good, so we will "fix" the one part that didn't please the 3 Garlic fanatics (not counting the 18-mo-old who couldn't vocalize her opinion). Oh, please include the fresh thyme in the directions, would be a pity to omit it after purchasing (and why not use it for the cavity?). Made for Rookie Tag.

KateL
This chicken turned out very moist and it was delicious. I'm not sure that all the garlic cloves tossed around the chicken added to the flavor, but they definitely added to the delicious smell while cooking! The only advice I have is to remove the garlic cloves from the sauce before whisking the slurry in......or maybe leave one in. The directions said to remove them after whisking the slurry in.....but my garlic cloves dissolved in the whisking, making for a very strong garlic taste in the sauce. Still delicious.

breezermom
If you haven't made it, you need to. Excellent the best chicken in a long time. The flavors are out of this world chicken was juicy and tender, great job.

skeene
This was delicious, juicy and tasty. The rich sauce was great with Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East) #374003!<br/>I used the ingredients as described with the vermuth option. Thanks a lot for sharing this recipe!

Artandkitchen

RECIPE SUBMITTED BY

duonyte

United States

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!

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