Chicken with 40 Cloves of Garlic

[migration] empty title 564 Author: Canadian Living Credits: [migration] empty title 564

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.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 8 chicken thighs skinned (2 lb 1 kg)
  • 40 garlic cloves about 4 heads
  • 1/2 teaspoon crumbled dried thyme
  • 1/2 teaspoon crumbled dried rosemary
  • 1/4 teaspoon crumbled dried sage
  • 1/4 teaspoon pepper
  • pinch salt
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 2 tablespoons fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 297 mg
  • Protein 33 g
  • Calories 298.0
  • Total fat 12 g
  • Cholesterol 116 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with 40 Cloves of Garlic

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