Name: Chicken with 32 Cloves of Garlic
Total time: 50 min
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; 2 teaspoons kosher salt; 1/2 teaspoon pepper; 1/4 cup vegetable oil , divided; 1 shallot , minced; 2 garlic cloves , minced; 4 teaspoons all-purpose flour; 1 1/3 cups chicken broth; 2/3 cup dry white wine; 1 teaspoon chopped fresh thyme; 1 cup extra-virgin olive oil or vegetable oil, or a combination, plus extra as needed; 30 garlic cloves , peeled (¾ cup), root ends trimmed

Chicken with 32 Cloves of Garlic

By Annie Petito

Published on September 5, 2019

Time

50 minutes

Yield

Serves 4 to 6

Ingredients

Chicken

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed2 teaspoons kosher salt ½ teaspoon pepper ¼ cup vegetable oil, divided1 shallot, minced2 garlic cloves, minced4 teaspoons all-purpose flour 1 ⅓ cups chicken broth ⅔ cup dry white wine 1 teaspoon chopped fresh thyme

Garlic Confit

1 cup extra-virgin olive oil or vegetable oil, or a combination, plus extra as needed30 garlic cloves, peeled (¾ cup), root ends trimmed

Before You Begin

Serve the chicken with crusty bread, steamed white rice, or boiled potatoes.

Instructions

for garlic confit

Combine oil and garlic in small saucepan (garlic should be just submerged. If not, add extra oil to cover). Bring to bare simmer over medium-low heat. Reduce heat to low so tiny bubbles surround garlic, but garlic is not actively frying. Continue to cook, stirring occasionally, until garlic is soft and pale tan, 30 to 35 minutes longer. (Garlic should be soft enough to smear on plate with back of spoon.)

Off heat, let garlic cool in oil for at least 15 minutes (garlic will darken slightly as it cools). Using slotted spoon, transfer garlic to airtight container. Strain oil through fine-mesh strainer into separate airtight container and reserve for another use. (Once completely cooled, refrigerate garlic for up to 1 week or freeze for up to 6 month. Refrigerate oil for up to 4 days or freeze for up to 6 months.)

for chicken

Cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness. Place cutlets in bowl and toss with salt and pepper. Set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place 6 cutlets in skillet, reduce heat to medium, and cook until golden brown on first side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Transfer cutlets to large plate. Repeat with remaining 2 tablespoons oil and remaining 6 cutlets.

Add shallot to residual oil in skillet and cook until softened, about 30 seconds. Add minced garlic and cook until fragrant, 30 seconds. Add flour and stir until no dry bits remain, about 1 minute. Add broth, wine, and thyme and bring to simmer, scraping up any browned bits.

Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to clean platter. Continue to simmer sauce until slightly thickened, about 2 minutes longer (you should have about 1 cup sauce). Off heat, gently stir in garlic confit so cloves remain intact. Season with salt and pepper to taste. Spoon sauce over cutlets and serve.