Chicken with Forty Cloves of Garlic

Ingredients:

• 3 medium garlic bulbs (about 40 cloves), separated & unpeeled
• 1 (3 1/2-4 lb.) chicken, cut into 8 pieces and skinned
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth

Makes 8 Servings (1 piece chicken, about 3 cloves roasted garlic, & 2 tablespoons sauce per serving)

1. Preheat the oven to 425 F.
2. Place the garlic in a single layer in a small baking dish; spray with extra-virgin olive oil nonstick spray. Cover tightly with aluminum foil and roast 15 minutes. Stir, then cover and roast until the garlic just begins to brown, about 15 minutes. Uncover, then stir and spray with nonstick spray and roast until browned and tender, about 10 minutes longer.
3. Meanwhile, sprinkle the chicken with the salt and pepper. Heat the oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes on each side. Transfer the chicken to a large plate. Add the wine and broth to the skillet; bring to a boil, scraping any browned bits from the bottom of the skillet. Add the garlic to the skillet, then add the chicken, nestling the pieces among the garlic cloves.
4. Place the skillet in the oven and roast the chicken until an instant-read thermometer inserted in a thigh registers 165 F, 10-15 minutes. Lift the chicken from the broth mixture in the skillet and transfer to a serving dish; cover with aluminum foil and keep warm. Transfer 12 of the garlic cloves to a fine-mesh sieve. Arrange the remaining garlic around the chicken. With a rubber spatula, press the reserved garlic through the sieve into a bowl; discard the skins. Whisk the pressed garlic paste into the broth mixture in the skillet; bring to a simmer. Serve the chicken with the remaining roasted garlic and the sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The combination of roasted garlic, olive oil, white wine and chicken broth is SO heavenly delicious. The roasted garlic sauce may look messy but it's really good. If you're not a fan of garlic, this dish is not for you because this dish is very strong in smell and taste. If you have any leftover roasted garlic cloves, put them on toasted French bread for roasted garlic bread at dinner. This dish makes a great meal whenever you're having company over and will become a company favorite. You can also use turkey, quail, duck or even fish in place of the chicken and your dish will still be delicious.