Chicken with 40 Cloves of Garlic & Crispy New Potatoes with Wild Garlic Pesto & Wilted Green

Method

• Preheat the oven to 180℃. Peel 40 cloves of garlic. Heat the butter and oil in a large pan or an oven-proof pan. Sear the chicken thighs until golden on both sides. Pop into an oven-proof dish and add in all 40 cloves of garlic. Cover with foil and bake for 1 hour and 45 minutes. Alternatively, cook it the slow cooker on high for 4 hours of the pressure cooker for 50 minutes. ( don’t wash the pan, you will need it again )
• When it is cooked, remove the foil. Empty the chicken and the soft golden garlic back into the pan ( the one you browned off the chicken in ). Warm up and add in the sprigs of thyme and the vermouth. Allow the vermouth to deglaze the pan and bubble rapidly until it has reduced. Add in the stock pot and the cream. Turn the heat down to medium and allow it to simmer and thicken to a rich, creamy sauce.
• Potatoes - drizzle the new potatoes with oil and season well. Place on a large flat baking tray and roast for 45 minutes - 1 hour until they are tender. To make the wild garlic drizzle, blitz the wild garlic with the white wine winegar, some parmesan and seasoning. Pour over the top of the potatoes and garnish with a little grating of parmesan.
• Serve and enjoy.