25 years ago, one of our founders was visiting San Francisco on business and while exploring the city he found a wonderful restaurant called The Stinking Rose. As the name suggests, the restaurant was all about Garlic. Garlic Wine, Garlic Chicken, Garlic Ice cream, Garlic Bread and Garlic Butter. Get the picture? One of his favorite dishes was 40 Clove Garlic Chicken. The recipe below is our version of this amazing dish. Enjoy

· 4 Tbsp of BD Provisions Garlic Olive Oil

· 4 Skin-on Chicken breasts or 6 skin on Chicken Thighs

· 1 tsp of BD Provisions Sea Salt

· ½ tsp BD provisions Black pepper

· 20 cloves of garlic peeled (feel free to use 40)

· 2 Tbsp BD provisions Rosemary

· 4-6 slices of toasted Italian Bread

· 4 Tbsp of BD Provisions Champagne Balsamic Vinegar

· 2 Tbsp of BD Provisions Cask 10 Balsamic Vinegar

Directions: You are going to want to preheat the oven to 425 degrees F. In a large oven proof Skillet heat the Garlic Olive Oil (medium heat). Season the chicken on both sides with pepper and salt and cook, skin-side down, until browned, about 5-7 minutes.

Peel 40 cloves of garlic. Flip the Chicken so the skin is up and add the garlic and rosemary to the skillet. Carefully transfer the oven proof skillet to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes. You may also want to Broil for 2 minutes to finish browning the chicken skin. Pull the skillet from the oven and let rest for 2-3 minutes

Place the toasted Italian bread on a platter (that has a rim to hold the juice) and carefully place chicken on the toast. Add the Champagne vinegar to the skillet and scrape up any browned bits with a wooden spoon. Simmer until the sauce thickens slightly. This will take 2-3 minutes. Pour the sauce and garlic over the chicken. Drizzle the chicken with BD Provisions Cask 10 Balsamic vinegar just before serving.

Yields 4-6 servings