For those of you familiar with the Stinking Rose restaurant in San Francisco, you know they mean business when it comes to garlic. Patrons who dine there traditionally have difficulty getting a taxi post dinner due to the garlic aroma coming out of their pores. This adaptation eliminates both heavy cream and flour, but certainly not the garlic. Likewise you may want to spare friends and neighbors after eating this, or better yet invite them over for dinner to share in the garlicky goodness!
- 2 tablespoons grapeseed oil
- 1 teaspoon rosemary powder
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1/3 cup arrowroot flour
- 8 chicken thighs
- 40 large garlic cloves – peeled
- 1 cup dry white wine
- 4 cups chicken stock
In wide-deep skillet (a dutch oven would work just as well), bring oil up to temp over medium heat.
Separately, in a wide-shallow bowl combine the rosemary, salt, pepper, and arrowroot. Rinse and pat dry your chicken and one at a time press in to the flour mixture so it is lightly coated on all sides. Add chicken to your hot pan, working in batches, and let sear for 5 minutes per side. Remove from the pan.
In the same large pan, reduce heat to medium-low and add the 40 cloves of garlic and sauté for 5 minutes stirring occasionally. Add the wine, stock, and the seared chicken to the pan and return heat to medium brining your liquids up to simmer. Then reduce to low, cover and simmer for 30 minutes.
Finally, remove your chicken to a clean serving dish, and cover to keep warm. To make your sauce, return the heat on your pan to high and reduce the liquid by 2/3rds. To finish, puree your sauce in a blender (or use an emersion blender directly in your pan) and serve over your chicken.