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Recipe Detail Page
Slow-Roasted Chicken with Four Heads of Garlic
Autumn 2021
Chicken thighs and drummies are slowly roasted with butter, sage and whole heads of garlic, yielding a rich pan sauce tempered by the briny bite of capers. The garlic becomes unbelievably creamy, and the chicken is crisp and succulent. This method for cooking chicken was developed by Andy Baraghani at Bon Appétit.
Serves 4
4 large chicken thighs, about 2 lbs (905 g) total
4 large chicken drumsticks, about 1 lb (455 g) total
Salt and freshly ground pepper to taste
4 heads garlic
3 bay leaves
12 large sage leaves
2 tbsp (30 mL) unsalted butter, melted
1/3 cup (80 mL) dry white wine
3 tbsp (45 mL) capers, rinsed
Crusty bread for serving
1. Preheat oven to 325°F (163°C).
2. Place chicken in a large heavy-duty baking dish. Season both sides with salt and pepper. Arrange skin-side up. With a sharp serrated knife, cut a layer off the top of garlic heads, just enough to expose the tops of cloves. Add, cut sides down, to dish with chicken. (It’s okay if it’s snug.) Tuck bay and sage leaves between and under the chicken. Brush everything with melted butter. Pour wine into the pan.
3. Bake chicken on the middle rack. After 30 minutes, baste chicken and garlic. After another 30 minutes, baste again and add capers. Continue cooking until chicken is browned and almost falling off the bone, other 30 minutes (or 1 1/2 hours in total). Let stand for 10 minutes. Serve in the middle of the table with crusty bread for mopping up juices and spreading garlic.
Serves 4
