I finally made it! I bookmarked this recipe right away when I saw it at Pam's for the love of cooking. I knew that the wild boar would enjoy this because he loves garlic. He would urge me to add garlic in every single dish that I cook and he picks and eats all the garlic he sees in a dish. Why didn't I cook this earlier then? 40 cloves of garlic, that's why. That's about 4 heads of garlic! Do you know how much garlicky burps and farts I had to endure after that? Cook this and experience it yourself! Despite all the stinky aroma, we really enjoyed this dish. It was super garlicky and hence, super tasty.
Adapted from For the love of cooking
- 8 pieces Chicken Thighs/ Drumsticks
- 3 medium Onions - cut into wedges
- 40 cloves (about 4 bulbs) Garlic - crushed
- 1 handful Fresh Thyme - use the leaves and discard the stalks
- 2 Bay Leaves
- 2 cup Chicken Stock (low sodium)
- 1 tbs Plain Flour
- 1 tbs Butter
- Freshly Ground Black Pepper
- 1/2 Lemon's Juice (or more)
- Heat up a bit of oil in a pot. Brown chicken pieces. Remove and leave aside for later use.
- Remove oil and leave only about 1 tbs of oil in the pot.
- Add onions, saute until soft.
- Add garlic, saute until fragrant.
- Add in thyme, bay leaves, chicken pieces, 1 1/2 cups chicken stock, bring to boil.
- When it starts to boil, lower heat and leave to simmer until chicken is tender. I used a pressure cooker and left it to cook under pressure for about 20 mins.
- In another pot, melt butter.
- Whisk in plain flour and cook until you get a light brown paste. It should smell a bit nutty.
- Add in the rest of the chicken stock and boil until thickened. Add this to chicken. Stir to mix and leave to boil until thickened.
- Season with salt and pepper.
- Squeeze in lemon juice and enjoy!