40-Clove Garlic Chicken

This wonderfully garlicy chicken from Cusine is suggested to be served with Lemon Rice Pilaf (see recipe I posted).

• Ready In: 1 hr
• Yields: 6 chicken thighs

Ingredients

• 1⁄3 cup all-purpose flour
• 2  tablespoons paprika
• 1  tablespoon kosher salt
• 1  tablespoon black pepper
• 3  tablespoons olive oil
• 6  chicken thighs, dusted in flour mixture
• 40  cloves garlic, peeled
• 3  stalks celery, diced
• 1  medium yellow onion, sliced
• 1  cup dry white wine
• 1  cup chicken broth
• 2  sprigs fresh rosemary
• 2  sprigs fresh thyme
• 2  bay leaves

Directions

1. Preheat oven to 375 degrees with rack in the center.
2. Combine flour, paprika, salt, and pepper in a large plastic bag.
3. Coat chicken in seasoned flour.
4. Shake off excess flour.
5. Heat oil in a large ovenproof saute pan over medium-high heat.
6. Brown chicken on both sides; remove from pan.
7. Add garlic, celery and onion; saute until lightly browned.
8. Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer.
9. Cover the pan; transfer to the oven and braise 45 minutes.
10. Makes 6 chicken thighs with sauce.