Chicken with Lots of Garlic

Ingredients
2 tablespoons olive oil
3-4 boneless, skinless chicken breasts
1 tablespoon butter
40 cloves garlic, peeled and stemmed
1 cup chicken broth
¹⁄₂ cup sherry
¹⁄₂ teaspoon dried thyme
2 bay leaves

Instructions
1. Heat oven to 375*F. 

2. Heat oil in large ovensafe skillet or Dutch oven over medium high heat.  Season chicken with salt and pepper and cook chicken in skillet until browned, about 2 minutes per side.  Remove from pan and set aside. 

3. Add butter to pan and melt.  Add garlic and sauté until fragrant, about 30 seconds.  Add chicken broth, sherry, thyme, and bay leaves.  Stir well, increase heat to high, and bring to boil.  Return chicken to pan, cover, and transfer to oven.  Cook 45 minutes or until chicken is cooked through. 

4. Remove pan from oven and remove chicken and bay leaves.  Blend sauce with immersion blender until smooth.  Return chicken to pan, coat with sauce, and serve. 

Comments
This recipe is from Kitchen Trial and Error.  I know the amount of garlic seems a bit overwhelming, but you can cheat like I did and buy the pre-peeled stuff that you can find in the produce section.  So much easier than peeling 40 cloves of garlic!  I do wish the sauce was thicker, so I might do something about that next time.  A tablespoon of cornstarch mixed into a cup of water and then simmer the sauce before returning the chicken – that would help thicken things up a bit.  For all the garlic this has, the garlic flavor in the finished product is actually quite mild.

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