Chicken with Forty Cloves of Garlic
By á-708
40 cloves (3 to 4 heads) garlic, separated from the head and unpeeled
1 Tbs (15 ml) olive oil
2 to 3 lbs (1 - 1.5 Kg) chicken pieces, skin and all visible fat removed
1 cup (250 ml) white wine or chicken stock (plus additional if necessary)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
Ingredients
- 40 cloves (3 to 4 heads) garlic, separated from the head and unpeeled
- 1 Tbs (15 ml) olive oil
- 2 to 3 lbs (1 - 1.5 Kg) chicken pieces, skin and all visible fat removed
- 1 cup (250 ml) white wine or chicken stock (plus additional if necessary)
- 1/2 tsp (2 ml) dried thyme
- Salt and freshly ground pepper to taste
- 2 Tbs (30 ml) all-purpose flour
Details
Servings 4
Preparation
Step 1
Place the cloves of garlic in a saucepan with enough water to cover. Bring to a boil and simmer uncovered for 10 minutes. Drain and set aside. Heat the olive oil in a large pot over high heat. Brown the chicken pieces on all sides. Add the wine or chicken stock, thyme, salt, pepper, and reserved garlic. Bring to a boil and simmer covered for 40 to 45 minutes. Remove the chicken and garlic to a serving platter. Measure the liquid remaining in the pan, and add more if necessary to make 1 cup (250 ml). Return the liquid to the pot and bring to a boil. Mix a little of the liquid with the flour to form a slurry, and add to the liquid in the pot. Cook 3 to 5 minutes, stirring constantly, until the sauce has thickened. Spoon over the chicken pieces and serve immediately. Serves 4 to 6.
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