40 Garlic Chicken
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| Recipe Rating: | |
| Category: | Chicken |
| Serves: | 4 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 40 | cloves of garlic |
| 1 | cut up chicken |
| 1/2 c | dry white wine |
| 1/4 c | olive oil |
| 1 tsp | thyme |
| 1/2 tsp | sage |
| 1 Tbsp | minced parsley |
| 4 sm | bay leaves |
| 1 tsp | salt |
| 1/4 tsp | pepper |
| foil paper | |
| french bread loaf |
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FANNIE MCCOYWell SeasonedRUSK, TX (pop. 5,551)ZAYDEN2Member Since Jun 2010Comments from the Test Kitchen:
Don't let the amount of garlic in this dish scare you away... The flavor isn't at all overwhelming! The technique is top-notch too. Try it with other seasonings as well!
Note: We've had success using chicken breasts in this dish rather than a whole chicken that's been cut up. Feel free to adjust to your tastes.Directions
PLACE GARLIC IN BOTTOM OF HEAVY DUTCH OVEN WITH A TIGHT LID.PEELING GARLIC IS OPTIONAL.PLACE CHICKEN ON TOP OF GARLIC IN DUTCH OVENPOUR WINE OVER CHICKEN. DRIZZLE OLIVE OIL OVER CHICKENMIX ALL SPICES TOGETHER AND SPRINKLE OVER CHICKEN.PLACE BAY LEAVES AMONG CHICKEN PIECESCOVER PAN WITH FOIL. COVER FOIL WITH LIDBAKE IN PREHEATED 350*OVEN FOR 1HR. DO NOT REMOVE FOIL OR LID UNTIL DONE. SERVE WITH FRENCH BREAD
Comments
1-12 of 162 comments
Linda Sansing
2ndhandcook
Nov 17, 2010
Oh Fannie! There is nothing like garlic in prepared foods! My Dad was a Farmer and his speciality was GARLIC! The garlic was 4 - 5 inches wide and so juicy. No it wasn't Elephant garlic. He sold it world wide. I grew up with garlic on meats, frech bread, on veggies, mashed potatoes and including toast. I also learned how to pickle it so that I would have it year-a-round, until the next harvest in June/July (early and late garlic). It's a Persian recipe. That country is now Iran. Oh how dull our lives would be without garlic! It's good for the heart!
Linda
Linda
Sheryl Faulkner
athestove
Feb 4, 2011
I actually made it last night, but we had no time to eat at home, so I popped it in the fridge and am warming it in the oven right now, for dinner. I stopped and picked up some rustic bread for dipping (terrific suggestion for sopping up those juices :D) And I'm baking some asparagus. The house smells heavenly!
Sheryl Faulkner
athestove
Feb 16, 2011
Fannie, I realized I never got back to you about how my chicken came out. My family absolutely loved it and asked when I was going to make it again. The softened garlic was their favorite, spreading that on crusty bread. YUM!! This will def be a keeper and a regular at our house. AND I'll always think of you when I make it, which may actually be tonite for dinner! Thank you!!
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