Chicken with Champagne And 40 Cloves Of Garlic

The slow cooking of the garlic makes this dish sweet, nutty, and creamy. Some folks like to cut up a whole chicken, but I...
Staff Writer
Chicken with Champagne And 40 Cloves Of Garlic

Iain Bagwell

The slow cooking of the garlic makes this dish sweet, nutty, and creamy. Some folks like to cut up a whole chicken, but I prefer all thighs—they braise well and the meat stays juicy. I used Champagne because I love the subtle flavor it adds, but any dry white wine could be substituted.

Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.

6
Servings
560
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 5 Pounds large bone-in chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 40 cloves garlic, peeled
  • 1/4 Cup fresh lemon juice, or to taste
  • 1 Cup Champagne or other dry sparkling or white wine
  • 2 Cups low-sodium chicken broth
  • 6 sprigs fresh thyme
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons unsalted butter, at room temperature
  • 3 Tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.

Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.

Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.

In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1⁄2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don’t worry if some of the garlic cloves get smashed—they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.

Nutritional Facts

Total Fat
13g
19%
Sugar
22g
24%
Saturated Fat
6g
25%
Cholesterol
52mg
17%
Carbohydrate, by difference
82g
63%
Protein
28g
61%
Vitamin A, RAE
32µg
5%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
123µg
100%
Calcium, Ca
109mg
11%
Choline, total
4mg
1%
Fiber, total dietary
12g
48%
Folate, total
124µg
31%
Iron, Fe
5mg
28%
Magnesium, Mg
12mg
4%
Niacin
3mg
21%
Phosphorus, P
58mg
8%
Selenium, Se
15µg
27%
Sodium, Na
1102mg
73%
Water
75g
3%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.