Forty Clove Garlic Chicken

note: 40 cloves of garlic sounds like crazy-talk but once it’s cooked, garlic mellows out to become amazingly rich and almost sweet. 40 cloves for me was about 2 1/2 bulb. The best way I’ve found to peel that many cloves at one time is to take them off of the bulb, put them in a metal bowl and position another similarly sized metal bowl over it so the bowls make a dome. Hold the bowls together tightly while you shake the hell out of them. When you open your dome, you will have 40 naked garlic cloves.
another note: I don’t use heavy cream in my kitchen unless I need to whip it. I always keep cans of evaporated milk on hand and use that to make cream sauces, etc. You can use whatever you like- it’s your kitchen.
-Pre-heat heavy skillet on med-highish heat, add olive oil and butter.
-Season whatever cut of chicken you decide to use with salt and pepper (it works best when you have a whole chicken, cut up with skin on) and dredge in flour.
-Sear the chicken pieces until golden brown on both sides, remove and set aside.
-Make sure there’s enough fat in your pan and add garlic cloves. Saute until light brown (do not go beyond light brown!)
-Add enough white wine to cover the bottom of the pan, allow to bubble.
-Add a little more than twice that amount of chicken stock and stir.
-Put chicken back in with a sprig of rosemary, cover and simmer for ~20-30 mins until chicken is cooked through. (if the liquid doesn’t almost cover the meat, add more stock)
-Remove chicken and keep warm somewhere.
-Turn heat up to high and reduce the liquid by more than half, remove rosemary and pour sauce into blender or use an immersion blender to puree the sauce until smooth.
-Return sauce to pan, add enough cream to make it look yummy and taste. Does it need more salt? Pepper?
-Serve over your chicken.
-Lick the plate.