Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 298 |
| pro | 33 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 116 mg |
| sodium | 297 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 21 |
| vit A | 4 |
| vit C | 17 |
| folate | 8 |
This skillet version of a classic French oven-braised roast chicken is delicious with green beans and buttermilk mashed potatoes or a whole grain baguette. To ease the chore of peeling 40 cloves of garlic, lay them in groups of 4 on a cutting board and press down with the flat side of a chef's knife to loosen the skins.
Ingredients
- 1 tbsp 1tbspvegetable oil
- 8 8chicken thighchicken thighs, skinned (2 lb 1 kg)
- 40 40garlic clovegarlic cloves, about 4 heads
- 1/2 tsp 1/2tspcrumbled dried thyme
- 1/2 tsp 1/2tspcrumbled dried rosemary
- 1/4 tsp 1/4tspcrumbled dried sage
- 1/4 tsp 1/4tsppepper
- Pinch Pinchsalt
- 1 tbsp 1tbspall-purpose flour
- 1 cup 1cupchicken stock
- 2 tbsp 2tbspfresh parsley
Preparation
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; fry garlic, thyme, rosemary, sage, pepper and salt over medium heat until garlic is golden, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, scraping up brown bits; reduce heat and simmer for 5 minutes.
Return chicken and any juices to pan; cover and simmer, turning once, until juices run clear when chicken is pierced and garlic is softened, about 25 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Sprinkle with parsley.
Additional information :
Slow Cooker Chicken with 40 Cloves of Garlic: Do not remove chicken skin. After browning chicken, transfer to slow cooker. Continue with recipe but omit flour, scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
Skim off any fat. Whisk 1/4 cup (50 mL) water with 3 tbsp (50 mL) all-purpose
flour and stir into slow cooker; cover and cook on high for 15 minutes or until thickened. Remove skin if desired. Sprinkle with parsley.
Source : Canadian Living Magazine: April 2005
