TAKES ABOUT 2 HOURS START TO FINISH.
Dissolve 1/4 c. salt in 8 c. water in a pasta pot or similar sized container. Submerge chicken, and refrigerate 30-60 minutes.
Meanwhile, heat oven to 400. Separate garlic cloves but do not peel. Peel shallots and slice in quarters lengthwise. In a pie plate, toss garlic cloves and shallots with 2 tsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper. Cover tightly with tin foil and roast. After 15 minutes, shake the pie plate (without removing the foil). After another 15 minutes, uncover the pie plate and continue to roast until the garlic is browned and fully tender (about 10 more minutes).
Remove pie plate from oven, and increase temp to 450. Remove the chicken from the brine, and pat dry with paper towels. Sprinkle chicken with pepper.
Heat 1 tbl. oil in an ovensafe skillet over medium-high heat. Add chicken, skin side down, and cook until well browned. Using tongs, flip chicken and brown second side. Transfer chicken to a plate.
Pour off the fat left in the skillet. Tie together the thyme and rosemary with kitchen twine. Off heat, add wine, broth and herb bundle to the skillet, scraping up any browned bits. Add garlic mixture, and heat through. Add chicken, skin side up.
Transfer skillet to oven. Roast until chicken is done, about 30 minutes. If desired, you can then set chicken under broiler to crisp skin.
Remove skillet from oven and transfer chicken to serving platter. Using slotted spoon, remove 10-12 garlic cloves and set aside in a small bowl. Then transfer the remaining garlic and shallots to a serving bowl, again using a slotted spoon. Discard the herb bundle and bay leaves. Press reserved garlic through a strainer. Discard skins and add the paste to the sauce in the skillet. Bring to simmer. Season with salt and pepper to tasate. Off heat, whisk in butter.
Serve with green beans and noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (848g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 841 (92%)|
|Amt Per Serving||% DV|
|Total Fat 93.4g||125 %|
|Saturated Fat 58.5g||293 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 243mg||75 %|
|Sodium 1389.1mg||48 %|
|Potassium 388.6mg||10 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12g|
|Protein 7.6g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 910
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