When I saw this recipe on saveur.com, I knew I had to try it, because I love, love, love garlic. 40 cloves of garlic is a lot, but the garlic cooked in the sauce and became sweet and soft. There were no sharp garlicky taste. I really loved how the vermouth played off the tarragon and sweet soft garlic cloves. I opted for chicken thighs instead of a whole chicken cut up, and the thighs turned out juicy and flavorful. I served roasted root vegetables with the chicken and it paired up perfectly. We are definitely having this again soon.
- 3 tablespoons olive oil
- 6 chicken thighs, skin on bone-in
- 40 cloves garlic, peeled
- 400 g button mushrooms, sliced
- ½ cup (1 dl) dry vermouth
- 1½ teaspoon chicken base + ¾ cup water (or a good chicken stock)
- 1 tablespoon fresh tarragon, chopped
- salt and ground black pepper, to taste
Heat oven to 400℉ (200℃).
Heat oil in an ovenproof sauté-pan over medium-high heat. Season chicken with salt and pepper, and sear them in pan, turning once, until browned, about 10 minutes. Place the chicken on a plate and set aside. Add garlic to pan and cook until browned in spots it only takes a few minutes. Take out about ¼ of the garlic, and mash the remaining in the pan, and add mushrooms, vermouth and stock. Place the chicken back in the pan, with the whole garlic cloves. Bake the chicken for 15-20 minutes until tender. Garnish with tarragon.
Serve with roasted root vegetables.