Chicken With 40 Cloves Of Garlic And Creamy Thyme Sauce

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1/3 cup chopped onion
• 1/3 cup diced bell pepper
• 1/3 cup sliced celery
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme, divided
• 40 garlic cloves, peeled, about 6 ounces
• 3 1/2 lbs chicken
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• olive oil flavored cooking spray
• fresh thyme sprig, for garnish
• 1 1/2 cups low sodium chicken broth
• 1/4 cup wine or 1/4 cup dry vermouth
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• reserved roasted cloves from chicken
• 2 tablespoons all-purpose flour
• 3 tablespoons water

Recipe

• 1 preheat oven to 375 deg f.
• 2 combine onions, bell peppers, celery, parsley, 1/2 tsp thyme, and 5 garlic cloves and place in the cavity of the chicken. (if you prefer, use 1 cup frozen seasoning mix instead of the first four ingredients).
• 3 place chicken, breast side up, on a rack in a roasting pan.
• 4 sprinkle chicken with pepper, salt and remaining 1/2 tsp thyme and coat with cooking spray; surround with the remaining garlic cloves.
• 5 tie ends of legs together with twine and tuck wing tips under the chicken.
• 6 roast for 40 minutes.
• 7 increase the oven temperature to 450 deg and bake an additional 20 minutes or until a thermometer registers 170 deg. transfer chicken to a platter.
• 8 remove the garlic cloves from the roasting pan and reserve five of them;scatter the remainder around the chicken, cover the platter with foil and allow the chicken to rest.
• 9 prepare sauce: place the reserved cloves, broth, wine and salt in a medium saucepan; bring to a boil, cover, reduce heat and simmer 10 minutes.
• 10 while the broth is simmering, combine flour and 3 tbl water in a small bowl, stirring with a whisk until smooth.
• 11 stir the slurry into the broth mixture and simmer 5 minutes or until thick, whisking often.
• 12 remove and discard garlic from the sauce.
• 13 remove and discard skin from the chicken (or don't, if you prefer!); carve chicken; garnish with thyme sprigs, if desired.
• 14 serve chicken with garlic cloves and sauce.