Chicken with 40 Cloves of Garlic Chicken with 40 Cloves of Garlic

[migration] empty title 564 Image by: [migration] empty title 564 Author: Canadian Living

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
  • Credits : Canadian Living Magazine: April 2005



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


  • Iron 21.0
  • Folate 8.0
  • Calcium 7.0
  • Vitamin A 4.0
  • Vitamin C 17.0
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Chicken with 40 Cloves of Garlic