40 Garlic Clove Chicken



8 chicken drumsticks (926g)

40 garlic cloves (skin removed)

2 tbsp unsalted butter

1 ¼ cup white wine

3 sprigs fresh thyme + more for garnishing

2 tsp all-purpose flour

3 tbsp heavy cream

2 tsp freshly grated lemon zest


1 tsp salt

¼ tsp coarsely ground black pepper


2 tbsp demerara sugar

1 tbsp honey

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken drumstick with paper towel.
  2. Marinate the chicken drumstick with salt and coarsely ground black pepper. Set aside.
  3. Heat up a large non-stick skillet with 2 tbsp of unsalted butter on medium high heat. Add in the marinated chicken drumstick and pan-fry until all sides are brown. Remove and set aside.
  4. Use the remaining oil to saute the garlic cloves until golden brown.
  5. Add in white wine, fresh thyme, demerara sugar and honey and bring to a boil.
  6. Add in the chicken drumstick, continue to simmer on low heat until fully cooked through. Remove the chicken drumstick and set aside.
  7. Stir in all-purpose flour, heavy cream and freshly grated lemon zest. Bring to a boil on medium high heat.
  8. Add back the chicken drumstick and toss to coat. Serve.



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