40 Cloves Garlic Chicken (Whole 30, Paleo)
Ingredients
- 3 tbsp olive oil
- 40 cloves garlic peeled (I used 3 heads without counting)
- 6 chicken legs
- 1 1/4 cup 300ml chicken stock (Imagine no-chicken stock)
- 8 sprigs thyme but who's counting?
- Salt and ground black pepper to taste
Optional thickener
- 1 tbsp arrowroot flour or tapioca flour + 1 tbsp water
Garnish
- Fresh thyme
Instructions
- Heat oven to 180°C, top and bottom heat only.
- Heat oil in French oven (I used 26cm Le Creuset Buffet) over medium-high heat.
- Season chicken with salt and pepper.
- Add to pan and cook without touching for about 5-7 minutes. The skin will release from the pan when it's golden and ready.
- Flip and cook for another 5-7 minutes until golden brown.
- Remove from pan, and set aside.
- Drain oil, leaving behind about 1-2 tbsp.
- Over medium high heat, add garlic to pot
- Cook until browned in spots, about 6 minutes.
- Then, add chicken stock to cook while scraping the bottom brown bits of the pot and bring to boil.
- Add thyme to the garlic and chicken stock.
- Transfer chicken back into the pan.
- Cover, and bake until chicken is tender, 20-25 minutes.
- Remove chicken from the pan, and pour in thickener to make a gravy, stirring constantly over medium heat until thicken.
- Garnish with thyme.
Notes
If you do not have a buffet casserole, buy one. :p
If not, you can pan fry the chicken on a regular pan, then transfer it to a casserole. Make the garlic and stock in same pan, and pour it over the chicken in the casserole before baking. Adapted from food network
If not, you can pan fry the chicken on a regular pan, then transfer it to a casserole. Make the garlic and stock in same pan, and pour it over the chicken in the casserole before baking. Adapted from food network