The “40-Garlic Clove” Chicken You’ll Love

The first thing I thought of when I heard of a “40 Glove Garlic” chicken was, woooo, my breath! LOL! We all know garlic is strong, but with this recipe from Chef Julius Russell is a complete masterpiece! The way that the garlic infuses with the herbs and slow roasts with the chicken makes this a fall-off-the-bone, finger-licking-good, comeing-back-for-seconds-and-thirds kind of recipe!

Ingredients

• 1 whole chicken (cut into 8 pieces, skin on bone in) – personally, I use legs and thighs (skinned removed)
• Chef Julius Seasonings – garden seasoning, salt blend, pepper blend, creole dust. (taste your seasonings before you use them) * Blend them together
• 1-2TB Grapeseed Oil
• ¼ – ½ cup Brandy
• ½ cup heavy cream
• 2 cups chicken stock…Full disclosure (we use chicken demi glace, it VERY rich and delicious)
• 40+ Whole Garlic Cloves (smash – DO NOT CUT OR CHOP before use)
• ¼ cup diced leeks
• ¼ cup diced shallots
• ¼ cup diced SWEET peppers (DO NOT USE GREEN BELL PEPPERS)
• Scallion Rice (optional)
• Roasted Potatoes (optional)
• Roasted Root Vegetables (optional)

Directions

Preheat the oven to 325 on convection or 350 traditional oven,

Season the chicken. TASTE the seasoning before use.

Preheat a wide non-stick pan for 2-3 minutes on medium/high heat. Add half of… …the oil

Place the seasoned chicken in the pan (skin side down)

Lower the heat and allow a crust to form. (3-5 minutes 1st side and 1 minute for the 2nd side)

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Add ALL of the garlic (sauté for 1 minute or so)

Remove the pan from the heat and the brandy to cover the base of the pan. This will flare up. Burn off the alcohol. This will take 1-2 minutes

Add the chicken stock or demi to cover ONLY HALF of the chicken…reserve the rest

Bake for 45 min to 1hr until the chicken reached 155 degrees

Remove the chicken from the braising liquid and tent with foil

Pour the liquid into separate bowl

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Add 1TB to the braising pan and sauté the shallots, leeks & sweet peppers (1-3 minutes)

Add the heavy cream…cook for 1-2 minutes

Add the reserved chicken stock and roasted garlic. Cook on low for 7-10 minutes

Add the chicken and let cook for 7-10 minutes.

Serve with Scallion Rice or Roasted Potatoes and ENJOY!!!!

For more recipes with Chef Julius, follow him on social media here