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Chicken with Forty Cloves of Garlic

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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

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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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