Forty-Clove Chicken

By melissawelch

Ingredients

• 1 frying chicken (3 pounds), cut up
• Salt and black pepper
• 1to 2 tablespoons olive oil
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• 2 tablespoons dry vermouth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• Pinch red pepper flakes
• 40 cloves garlic (about 2 heads*), peeled
• 4 stalks celery, sliced
• Juice and peel of 1 lemon
• Fresh herbs

Preparation

Step 1

1.Remove skin from chicken. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Remove to platter.
2.Combine wine, parsley, vermouth, basil, oregano and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture in slow cooker. Sprinkle lemon juice and peel over chicken; add remaining herb mixture. Cover; cook on LOW 6 hours.
3.Sprinkle with fresh herbs before serving.