I think my love for garlic has been well documented throughout all the recipes I’ve featured. I honestly don’t know what dish a clove of garlic doesn’t spruce up by adding that extra special something to. Well…maybe not desserts, but I feel like somewhere, someone is using garlic in a dessert option!
So if you asked me if I wanted the traditional Chicken with 40 Cloves of Garlic dish my answer would be a resounding ‘Yes!’
The problem is that it’s not the healthiest dish around – skin-on chicken, lots of butter and/or oil and even heavy cream. I’m totally not against fat in moderation, especially a healthy fat and there’s always a time and place for a bit of indulgence but for a standard weeknight dinner I prefer to not indulge.
This is basically a healthier and simpler alternative to that much-loved dish. Chicken drums are de-skinned then lighted coated in a bit of whole wheat flour before being browned. A sauce with a white wine and chicken stock base gets a kick from mustard and a bit of thyme then the garlic and chicken are simmered together for a dinner that’s on the table in 40 minutes or less (and it’s even quicker if you use those pre-peeled whole cloves from the supermarket).
To round the meal out I served it with some mashed potatoes and lightly seasoned green peas, but a whole or multigrain baguette with a salad would also be a great option.
- 2 heads garlic, cloves separated (20 – 30 cloves)
- 8 chicken drumsticks (2 – 2.5 lbs), skin removed
- Salt and Pepper
- 1/3 cup white whole wheat flour
- 3 Tbsp extra virgin olive oil
- 1/3 cup white wine
- 1 cup chicken stock
- 2 tsp Dijon mustard
- 1 tsp dried thyme
- 2 tsp cornstarch
- 1/3 cup thinly sliced green onions, for garnish
- Peel garlic cloves by lightly smashing each clove with the side of the knife and then peeling back the papery outer skin. Cut off the root end.
- Place half of the 1/3 cup of flour in a large ziplock bag. Season chicken drumsticks with salt and pepper then place half of the chicken in the ziplock with the flour, shake to lightly coat. Repeat with remaining flour and chicken (the coating won’t be thick and will be spotty, but you just want to develop a bit more browning).
- Heat the olive oil in a large deep pan over medium heat. Add the garlic and cook, stirring frequently, until it begins to brown (about 2 – 3 minutes). Place garlic cloves on a plate with a slotted spoon.
- Add chicken to the pan and cook without touching, until it’s nicely browned about 4 minutes. Turn it over and add the garlic back to the pan. Add 1/3 cup of white wine and cook for 1 minute.
- Whisk stock, mustard, thyme and cornstarch together in a small bowl. Pour the stock mixture into the pan, bring to a boil, and then reduce heat to a high simmer. Cover and cook until the chicken is cook through about 8 – 10 minutes. Remove chicken to a plate and continue to cook, uncovered for another 2 – 3 minutes until the sauce has thickened slightly. Taste and adjust salt and pepper in sauce to taste.
- Serve the chicken with sauce, garlic, and sprinkled with some thinly sliced green onions (optional).