Yesterday, I purchased a whole organic free-range chicken that was on sale for $.99/pound. Nice bargain! So, today I broke it down and stuck the split breast, wings and backbone (for stock) in the freezer. The leg quarters I used to make this garlic chicken dish (similar to 40 Clove Chicken).

  • 40 Cloves Garlic, peeled
  • 6 each Chicken Leg Quarters
  • 2 Tbsp Olive Oil
  • Salt & Pepper, to taste
  • 1 C. Dry Vermouth
  • 1/2 C. Low Salt Chicken Broth, or homemade stock
  • 12 sprigs Fresh Thyme
  • 1/2 C. Heavy Cream

Preheat oven to 325 degrees F.

Heat skillet over medium-high heat. Add olive oil. Salt & Pepper the chicken and place skin-side down in skillet. Sear until caramelized and turn over. Add garlic cloves and saute until lightly browned. Remove from heat and add Vermouth, chicken broth and thyme. Cover and place in oven to braise about 40 minutes.

Remove from oven, place chicken on plate and tent with foil. Remove thyme sprigs. Bring sauce to a boil over medium-high heat. Whisk in cream, bring to a boil and reduce heat to a simmer. Reduce sauce until thick. Add salt and pepper to taste.

Serve chicken with sauce along with whatever side dishes you desire. I decided to make mashed potatoes and sauteed summer squash.

Enjoy!