Don’t be put off by the large quantity of garlic, as the flavor mellows in the cooking.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|15 garlic cloves, unpeeled||3/4 cup heavy cream|
|1 tbsp olive oil||salt and freshly ground black pepper|
|1 tbsp butter||1 tbsp chopped thyme|
|4 chicken breasts, with skin and bone||2 cups hard dry cider|
|1 cup apple juice||1 bay leaf|
Preheat the oven to 350°F (180°C). Parcook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain, rinsed under cold running water, and peel. set aside.
Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the cider, apple juice, garlic cloves, and bay leaf, and bring to a simmer. Cover and bake for 20–25 minutes, or until the chicken shows no sign of pink when pierced with a knife.
Using a slotted spoon, transfer the chicken and half of the garlic to a deep platter and keep warm. Skim the fat from the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon, about 5 minutes, or until thickened.
Add the cream and cook for 1 minute. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.
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