Chicken with 40 Cloves of Garlic

If you’ve ever had this dish, you know that what sounds like a lot of garlic really isn’t. The slow-cooking of the whole cloves mellows the garlic’s flavor. This recipe is made with chicken breasts instead of a whole chicken and includes vegetables to make it a one-pot meal.
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon extra-virgin olive oil

  • 4

    bone-in skin-on chicken breast halves

  • 1

    large carrot, cut into 1-inch pieces

  • 1

    large leek (white portion only), cut into 1-inch pieces

  • 1

    medium onion, cut into 8 pieces

  • 1

    small fennel bulb, fronds removed, cut into 1-inch pieces

  • 40

    garlic cloves, peeled

  • 8

    small red potatoes, halved

  • 1/4

    cup dry white wine

  • 1

    tablespoon chopped fresh rosemary

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

Directions

1. In large pot or nonreactive Dutch oven, heat butter and oil over medium-high heat until butter is melted and hot. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken; place on plate. 2. Add carrot, leek, onion and fennel; cook 3 minutes or until vegetables are lightly browned, stirring occasionally. 3. Add garlic and potatoes. Arrange chicken over vegetables; pour wine over chicken. Sprinkle with rosemary, salt and pepper. Cover; bring to a boil over medium-high heat. Reduce heat to low; simmer 50 minutes or until chicken is no longer pink in center and garlic is soft.

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