Chicken with 40 Cloves of Garlic

By jenknoll

Calories: 343
Fat: 13.7g
Protein: 29.6g
Carbohydrate: 24.2g
Fiber: 2g
Cholesterol: 111mg
Iron: 2.3mg
Sodium: 468mg
Calcium: 58mg

Ingredients

• 2 (3 - pound) whole chickens
• 1 tablespoon butter
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 40 garlic cloves, peeled
• 1 1/4 cups fat-free, less-sodium chicken broth 1 cup dry white wine
• 24 (1/4 -inch -thick) slices diagonally cut French bread baguette
• Chopped fresh flat-leaf parsley (optional)

Details

Servings 8

Preparation

Step 1

1. Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium - high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.

2. Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.

3. Remove chicken from pan; keep warm. Increase heat to medium - high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.