Recipe courtesy of Carol Borchardt (fromachefskitchen.com)

40 Clove Garlic Chicken

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• 60 mL (1⁄4 cup) all-purpose flour
• Salt and pepper, to taste
• 4 chicken thighs, bone in and skin on
• 30 mL (2 Tbsp) olive oil
• 250 mL (1 cup) dry white wine
• 250 mL (1 cup) chicken broth
• 40 large garlic cloves, unpeeled
• 10 mL (2 tsp) fresh thyme, chopped
• 2 sprigs of fresh rosemary, leaves only, finely chopped
• 2 bay leaves
• 30 mL (2 Tbsp) butter
• Pinch of crushed red pepper flakes
• Chopped fresh parsley, for garnish
• Baguette, sliced

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Generously season the flour with salt and black pepper. Dredge both sides of the chicken thighs in the flour.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken, skin side down; brown well. Turn the chicken over and brown the other side. Remove the pan from heat. Add the wine carefully, then return to the heat.

Bring to a boil, reduce the heat to a simmer, then cook until the wine is reduced by half. Add the chicken broth and garlic, then bring the liquid back to a boil. Add the thyme, rosemary and bay leaves. Reduce the heat to a simmer; cover the skillet. Cook 25 to 30 minutes or until the chicken is thoroughly cooked through to 74 C (165 F) in the centre and the garlic is tender.

Stir in the butter and crushed red pepper flakes. Remove the bay leaves and sprinkle the chicken with parsley. Squeeze the garlic out of the cloves to spread onto baguette. Makes 2 to 4 servings.