Garlic Chicken


  • 1 chicken, cut to pieces
  • 40 cloves garlic, un-peeled
  • 4 tbs. butter
  • 1 tsp. dried thyme
  • ½ cup dry white wine
  • 1 tbs. vegetable oil
  • 4 cloves crushed garlic
  • Kozlik's Hot Garlic Mustard
  • 2 bay leaves
  • 1 cup chicken stock
  • salt and pepper


  1. Blanche the un-peeled garlic.
  2. In a large saucepan, melt 3 tbs. of the butter and add the oil.
  3. Brown the pieces of chicken on all sides. Add the un-peeled garlic, bay leaves, thyme, salt and pepper.
  4. Cover the pan and cook on medium low heat for 35 minutes, until the juices run clear when the chicken is pricked.
  5. Transfer the chicken to a platter, cover and keep warm.
  6. Discard the bay leaves, and remove the garlic from their skins, discarding the skins ( the garlic should have poached to a soft pasty consistency ).
  7. Add the wine, and reduce the liquid to about ½ over high heat, mashing the garlic into the sauce as you do so. Add the stock and reduce to about ¾.
  8. Add the crushed garlic, mustard, and stir in well.
  9. Remove from heat and stir in the remaining butter.
  10. Pour the sauce over the chicken, and serve.