Chicken with 40 Cloves of Garlic

By The Canadian Living Test Kitchen

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Photo: Chicken With 40 Cloves of Garlic
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	298298 cal
pro	33 g33g pro
total fat	12 g12g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	116 mg116mg chol
sodium	297 mg297mg sodium
% RDI:	-
calcium	77 calcium
iron	2121 iron
vit A	44 vit A
vit C	1717 vit C
folate	88 folate

More great recipes from this menu:

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 vegetable oil 1 1tbsp tbspvegetable oil
8 chicken thighs , skinned (2 lb 1 kg)8 8chicken thighchicken thighs, skinned (2 lb 1 kg)
40 garlic cloves , about 4 heads40 40garlic clovegarlic cloves, about 4 heads
1/2 tsp crumbled dried thyme 1/2 1/2tsp tspcrumbled dried thyme
1/2 tsp crumbled dried rosemary 1/2 1/2tsp tspcrumbled dried rosemary
1/4 tsp crumbled dried sage 1/4 1/4tsp tspcrumbled dried sage
1/4 tsp pepper 1/4 1/4tsp tsppepper
Pinch salt Pinch Pinchsalt
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
1 cup chicken stock 1 1cup cupchicken stock
2 tbsp fresh parsley 2 2tbsp tbspfresh 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