Sandra This Alton Brown 40 Cloves and a Chicken recipe is a fragrant and rustic dish, which calls for whole garlic cloves and crispy chicken legs. It’s a garlic lover’s dream, ready in about 1 hour and 30 minutes.
Alton Brown 40 Cloves and a Chicken Ingredients
- 8 chicken legs (thigh and drumstick attached), or 8 thighs and 8 drumsticks
- ½ cup olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 40 cloves garlic, peeled (approx. 3–4 heads)
- Salt and freshly ground black pepper
- Crusty bread, for serving
How To Make Alton Brown 40 Cloves and a Chicken
- Preheat and Prep: Preheat your oven to 350°F (175°C). Pat the chicken pieces very dry with paper towels. Season the chicken generously on all sides with salt and pepper.
- Sear the Chicken: Heat a small amount of the olive oil in a large Dutch oven or heavy ovenproof skillet over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until the skin is golden brown and crispy (about 4–5 minutes). Flip and sear the other side for 2 minutes. Remove the chicken to a plate.
- Toast the Garlic: Lower the heat to medium. Add the remaining olive oil to the pot (you should have about ½ cup fat total including rendered chicken fat). Add all 40 cloves of peeled garlic. Cook, stirring constantly, for 3–5 minutes until the garlic is evenly golden brown. Do not burn it.
- Combine: Remove the pot from the heat. Arrange the seared chicken pieces on top of the garlic cloves. Tuck the thyme, rosemary, and sage sprigs in between the chicken pieces.
- Roast: Cover the pot with a tight-fitting lid. Place in the preheated oven. Bake for 1 hour and 15 minutes. (Alternatively, Alton sometimes recommends sealing the pot with foil before adding the lid to create a hermetic seal).
- Check Doneness: The chicken should be incredibly tender and falling off the bone. The garlic cloves should be soft and spreadable like butter.
- Serve: Remove the chicken to a serving platter. Squeeze the soft garlic out of any remaining skins (if unpeeled were used, though this recipe uses peeled). Pour the garlic-infused oil and the soft cloves over the chicken. Serve with slices of crusty bread to spread the garlic on.
Recipe Tips
- Peeling Garlic: To peel 40 cloves quickly, place the cloves in a metal bowl. Place another metal bowl of the same size inverted on top. Shake the bowls vigorously for 20 seconds. The skins will fly right off.
- The Flavor: Don’t be scared by the quantity. When garlic is roasted whole and slow-cooked in oil, it loses its harsh, pungent bite and becomes sweet, nutty, and mellow.
- The Toast: Toasting the bread is essential. The soft, roasted garlic acts as a spread (like butter), so you need a sturdy base.
- Oil Infusion: The oil left in the pot is liquid gold. It is infused with chicken fat, herbs, and roasted garlic. Dip your bread in it, or save it to roast potatoes later.
What To Serve With Alton Brown 40 Cloves and a Chicken
- French Bread: A baguette is the only mandatory side.
- Green Salad: A simple vinaigrette salad cuts the richness of the oil.
- Roasted Potatoes: Cook them separately or use the garlic oil to roast them.
- White Wine: A dry white wine pairs perfectly.
How To Store Alton Brown 40 Cloves and a Chicken
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The oil will solidify in the fridge.
- Reheat: Warm gently in the oven or on the stove until the oil melts and the chicken is hot.
- Freeze: Remove the meat from the bones and freeze in the garlic oil for up to 3 months.
Alton Brown 40 Cloves and a Chicken Nutrition Facts
- Calories: 650kcal
- Protein: 45g
- Carbohydrates: 8g
- Fat: 48g
- Saturates: 12g
- Sugar: 1g
- Salt: 0.8g
Nutrition information is estimated per serving (2 legs with garlic).
FAQs
Will I smell like garlic?
Surprisingly, no (or at least, less than you think). Roasted garlic is much milder on the breath than raw garlic because the sulfur compounds are broken down during the long cooking process.
Can I use boneless chicken?
You can, but reduce the cooking time to 45 minutes. However, bone-in chicken provides the necessary moisture for the long braise.
Do I have to peel the garlic?
Alton’s method usually calls for peeling so the garlic browns evenly in the oil. Traditional French recipes sometimes leave the skins on (“en chemise”), requiring guests to squeeze the garlic out at the table.
Alton Brown 40 Cloves and a Chicken Recipe
Description
A rustic one-pot chicken dinner where whole garlic cloves roast in olive oil until they become sweet, spreadable flavor bombs alongside crispy chicken legs.
Ingredients
Instructions
- Season and sear chicken legs in a Dutch oven; remove.
- Add olive oil and garlic cloves; brown lightly.
- Return chicken to pot atop garlic.
- Add herbs and cover tightly.
- Bake at 350°F for 1 hour 15 minutes.
- Serve chicken with soft garlic cloves spread on toast.
Notes
- Browning the garlic cloves lightly in the oil before baking adds a layer of caramelized flavor that prevents them from just tasting like boiled garlic.
- Ensure the lid of your Dutch oven fits tightly; if steam escapes, the chicken will dry out and the garlic will burn. If the lid is loose, place a sheet of foil under the lid to create a seal.
- The leftover oil in the bottom of the pot is essentially a “confit” oil; do not discard it! It is incredible for sautéing vegetables or making salad dressings.
Alton Brown 40 Cloves and a Chicken Recipe
