Chef Amanda Anderson

40 Garlic Chicken

Serves 6-8

Here is my recipe for 40 Garlic Chicken, is super flavorful because of the use of wine and fresh thyme. This should be paired with brown rice and a heaping portion of veggies. Always use organic/local/wild ingredients!

• 3 tbsp coconut oil
• 1 whole organic pastured chicken, separated into parts, rinsed
• 40 cloves garlic, peeled, left whole
• 1 c dry white wine
• 1 c veggie stock (preferably homemade)
• 1/4 cup fresh thyme, minced
• 4 tbsp organic pastured butter
• sea salt to taste
• black pepper to taste

Preheat the oven to 350°.

Heat a large wide oven-safe sauce pot over medium-high heat and add the coconut oil. Pat dry the chicken parts with a paper towel and sprinkle salt and pepper on the skin. Test the oil for heat by splashing a few drops of water into the oil, if the oil sizzles then its ready. Place the chicken parts in the oil skin side down, don’t over crowd the pan, you may have to sear the chicken in batches. In about 5-10 minutes the skin will turn a nice golden brown, then turn the chicken over to sear the other side for another 5 minutes, transfer to a plate and finish the rest of the chicken.

Now add the whole cloves of garlic to the pan and stir to sauté for 3 minutes. Add the white wine to the pan and with a wooden spoon scrape up the brown bits from the bottom of the pan while the wine is simmering. Cook the wine until its reduced by half and add the veggie stock and bring to a boil. Turn off the flame and add the fresh thyme. Add all the chicken back to the pan, its ok if they are crowded. Cover the pot and place it in the oven, bake for 25-30 minutes until the chicken is cooked through.

Place pot back on the stove and place chicken on a platter and cover to keep warm, bring the sauce to a boil then down to a simmer, add the butter to the sauce and whisk to combine, add salt and pepper to taste. Serve over rice and veggies and pour sauce over.