Forty Clove Garlic Chicken

2 Tbsp butter
1 Tbsp olive oil
3 lbs. chicken parts
40 cloves of garlic, unpeeled (that's probably 1-1/2 or 2 heads)
1/4 cup water
2 Tbsp fresh-squeezed lemon juice
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper

Preheat the oven to 350 degrees F. In a large Dutch oven or frying pan,
melt the butter in the oil. Fry the chicken, turning occasionally, until
it's golden (5-10 minutes). Remove the chicken and add the garlic cloves,
tossing to coat with the oil in the pan. Put the chicken back (or, if you
were using a frying pan, transfer it and the oil and garlic to a casserole
dish with a cover). Add 1/4 cup water and sprinkle the lemon juice,
thyme, salt and pepper. Cover tightly and bake for 1-1/2 hours. I serve
this with rice pilaf and some good, chewy French rolls. We spread the
roasted garlic cloves on the bread, and dip it in the oil in the bottom of
the pan. By the time we're done, we've mopped up every last drop. When
I'm cooking for only the two of us, I use just two chicken breasts but the
same amount of everything else, and cook it for about one hour. You could
also multiply it to serve a much bigger crowd. --

MaryMc


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