THE TROUGH: Chicken with 40 Cloves of Garlic

We are a unique bunch that like high reps, high weights, and high intensity. So why not 40 cloves of garlic, right!? We have all bought that ginormous bag of pre-peeled garlic from Costco thinking we will use it up, but did we? Did we really!? Well, with this recipe you can make one hell of an effort to get rid of it.

Lately, I’ve been turned onto the NomNomPaleo site. It is full of really good ideas for both meatatarians and vegetarians alike. Paleo is all the rage but that’s not why I eat it. I eat it because it’s typically quick and easy. This original recipe came from Ina Gerten, but NomNomPaleo modified it slightly and I modified it again. I would like to say it’s due to my rad cooking skills but that would be a LIE! It’s mainly due to the fact that I’m lazy and I can’t get the ingredients in the house. I would rather do 100 burpees than take 3 kids grocery shopping…work with me here, folks.

Here are the ingredients:

  • 40 cloves of pre-peeled garlic
  • 8 chicken thighs (I removed the bone)
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 3 tablespoons Cognac (I used Brandy)
  • 1 ½ cups dry white wine (I’m a mom. There is always box wine in the fridge!)
  • 2 tablespoons of Thyme (fresh is better, but I haven’t gotten that in the garden yet!)
  • 2 tablespoons heavy cream (I used 1 tbsp butter, 1 tbsp milk)

Instructions from the NomNomPaleo:

Gather up all ingredients.  Yep, I do have a cup of coffee and a glass of wine.  It was a VERY long day for this Mama.

Gather up all ingredients. Yep, I do have a cup of coffee and a glass of wine. It was a VERY long day for this Mama.


Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.


Heat the butter and oil in Dutch oven over medium-high heat. In batches, sautée the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium.


When a batch is done, transfer it to a plate and continue to sautée all the chicken in batches.


Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.


Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.


Plop the chicken on a platter and cover with aluminum foil to keep warm. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland.


Pour the sauce and the garlic over the chicken and serve hot.

Serve it with some broccoli or other awesome greens and BAM!….Dinner!

Sally’s Dinner Dance Party Playlist:

  • Just Dance – Lady Gaga
  • Disturbia – Rhianna
  • California Gurls – Katy Perry feat. Snoop Dogg
  • Don’t Stop the Party – Pitbull feat. TJR
  • California Love – Tupac
  • Please Don’ Go – Mike Posner
  • Blow Me (One Last Kiss) – Pink
  • Clarity – Zedd
  • Love Somebody – Maroon 5

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