40 Cloves Garlic Chicken (Whole 30, Paleo)
Hello, you! Are you enjoying your long weekend? I know I am. Because I had a small portion of rice, after such a long long time! Yes, we started reintroducing, and so far we had lentils and rice. The husband introduced a little more than me. My dear husband was craving for Dhal, so I made
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp olive oil
- 40 cloves garlic (peeled (I used 3 heads without counting))
- 6 chicken legs
- 1 1/4 cup 300ml chicken stock (Imagine no-chicken stock)
- 8 sprigs thyme (but who's counting?)
- Salt and ground black pepper (to taste)
- 1 tbsp arrowroot flour or tapioca flour + 1 tbsp water
- Fresh thyme
Instructions
- 1
Heat oven to 180°C, top and bottom heat only.
- 2
Heat oil in French oven (I used 26cm Le Creuset Buffet) over medium-high heat.
- 3
Season chicken with salt and pepper.
- 4
Add to pan and cook without touching for about 5-7 minutes. The skin will release from the pan when it's golden and ready.
- 5
Flip and cook for another 5-7 minutes until golden brown.
- 6
Remove from pan, and set aside.
- 7
Drain oil, leaving behind about 1-2 tbsp.
- 8
Over medium high heat, add garlic to pot
- 9
Cook until browned in spots, about 6 minutes.
- 10
Then, add chicken stock to cook while scraping the bottom brown bits of the pot and bring to boil.
- 11
Add thyme to the garlic and chicken stock.
- 12
Transfer chicken back into the pan.
- 13
Cover, and bake until chicken is tender, 20-25 minutes.
- 14
Remove chicken from the pan, and pour in thickener to make a gravy, stirring constantly over medium heat until thicken.
- 15
Garnish with thyme.