Chicken with 40 Cloves of Garlic
Prep: 15 minutes
Cook: 43 to 46 minutes
When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread onto which the softened garlic may be spread.
- 2 heads of garlic
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 (3-pound) chicken, cut into serving pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine
- 1 cup chicken stock or reduced-sodium canned broth
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Separate garlic into cloves and peel. Add to a small pan of boiling water, reduce heat to low, and simmer 10 minutes. Drain and let cool.
- In a large nonreactive flameproof casserole, melt 2 tablespoons butter in olive oil over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to casserole and cook, turning, until browned on all sides, 6 to 8 minutes.
- Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish.
- Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in remaining 2 tablespoons butter and pour over chicken.
365 Great Soups & Stews
by Georgia Chan Downard and Jean Galton
January 18, 1996
Reprinted by permission of the publisher.
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This Archived Page created between 1994 and 2001. Modified August 2007