Chicken & 40 Cloves

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Season the chicken pieces with salt and pepper, then add them to the hot oil and brown on all sides until golden, about 8-10 minutes total.

Remove the browned chicken from the pot and set aside on a plate.

Add the 40 garlic cloves (unpeeled) to the pot and stir gently for about 1 minute until fragrant, being careful not to burn them.

Return the chicken pieces to the pot, nestling them among the garlic cloves, and add the thyme sprig.

Cover the pot with a lid and reduce heat to medium-low, then simmer until the chicken is cooked through and tender, about 30-35 minutes.

Remove from heat and discard the thyme sprig, then stir in the Parmesan cheese until well combined.

Divide the chicken and garlic cloves among serving bowls, drizzle with the pan sauce, and serve immediately.