Chicken with 40 Cloves of Garlic ~
~ adapted from Nigella Lawson ~
Rinse 8 chicken thighs. Thoroughly dry to prevent excessive oil splatter (water into oil that can potentially cause severe burns); make sure there is absolutely no water on the chicken and in between the skin and meat. Sear in batches, skin side-down in 2 tablespoons hot olive oil, on high heat in a Dutch oven. Use the lid as a shield to protect body, face and arms when placing meat in batches.
Separate garlic heads for a count of 40 cloves.
When chicken has been seared, place meat pieces in a bowl. In the Dutch oven, stir-fry 6 thinly sliced scallions and 8 to 10 (lemon thyme) thyme sprigs with leaves torn off… Then over that, fire out, arrange 20 cloves of garlic, then the chicken (skin side-up) over the garlic, then add the rest of the garlic (40 in all) and a few more sprigs of thyme; salt and pepper (I used lemon pepper.). Add 2 tablespoons dry white vermouth or white wine along with leftover juices of chicken from the bowl. Place in the oven at 350 degrees Fahrenheit and cook, lid on, for 1 1/2 hours.
Garlic softens, is mild with an elegant flavor; perfect with the chicken.
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