Chicken with 40 Cloves of Garlic

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Yield: Serves: 6
Cost per Serving: $2.05
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 478
  • Fat: 30g
  • Saturated fat: 9g
  • Protein: 41g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 146mg
  • Sodium: 80mg

Ingredients

  • 1 chicken, 3 1/2 to 4 lb., cut into 8 pieces
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 rib celery, chopped
  • 1/4 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 40 cloves garlic, peeled
  • 1 teaspoon chopped fresh rosemary

Preparation

  1. 1. Preheat oven to 400°F. Rinse chicken pieces with cool water and pat dry. Season on all sides with salt and pepper.
  2. 2. In a Dutch oven, melt butter with oil over medium heat. When foam subsides, cook chicken, working in batches if necessary, turning often, until golden, about 10 minutes. Transfer to a plate. Pour off all but 1 Tbsp. fat. Add vegetables; cook, stirring often, until slightly softened, about 2 minutes. Pour in wine and cook, scraping up any browned bits, until liquid has almost evaporated, 30 seconds to 1 minute. Add broth, garlic and rosemary. Season with salt and pepper and bring to a boil.
  3. 3. Return chicken, skin side up, and any accumulated juices to pot. Cover and bake for 20 minutes. Remove cover; bake until juices have slightly reduced and garlic is very soft, about 30 minutes. (If mixture looks dry, add up to 1/2 cup broth.)
  4. 4. Transfer chicken to a serving platter. Use a fork to crush a few of the softened garlic cloves. Spoon sauce and vegetables over chicken and serve immediately.
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