Chicken Braised with 40 Cloves of Garlic
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 40 cloves garlic (Garlic Should be parboiled and peeled.)
- 6 chicken legs-thighs (Chicken may be skinned if desired)
- 2 medium onions, Coarsely Chopped
- 2 tablespoons olive oil
- 1 cup fresh parsley, Chopped
- 1 teaspoon dried tarragon, Crumbled
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- salt & pepper
- 1⁄4 cup cognac
- 1⁄3 cup dry white vermouth
directions
- Preheat oven to 375 degrees F.
- Place all the ingredients in a deep, heavy pot that can be covered.
- Combine everything very well with your hands.
- Seal the pot very tightly with foil.
- Place a cover over the foil.
- Pot must be very well sealed so that no juices or steam can escape.
- Bake for 1 1/2 hours.
- Do not open the pot during this time.
- Serve piping hot, with good crusty bread for mopping up the juices and garlic.
- Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.
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Reviews
-
This recipe gets a Five star for simplicity with flavour. It was an easy "worry free" dish to cook. I chopped the onion and parsley and assembled the other ingredients while I was browning the chicken thighs. Tossed it all together and into the oven. Then sipped wine and relaxed. The kitchen smelt so comforting. My daughter arrived home hopped out of the car and said, "Please let that be my dinner". When I told the family we were having chicken braised with 40 CLOVES OF GARLIC, they were shocked but moaned with delight when I unveiled the chicken at the dinner table. There was the golden chicken swimming in bed of garlic, onion and cooking juices. Don't let the 40 cloves put you off. The braising caramelises the garlic to a soft clove of delightful flavour with a hint of cinnamon and spice. One step that I did do differently was that I microwaved the bulbs of garlic skin and all for 30 seconds and squeezed the cloves of garlic out of their skins. However, next time I will be peeling the garlic and parboiling them. It will be interesting to see if that changes the flavour of the dish. This is worth trying. It will be an addition to our family recipes. Footnote: The vampires wont be visiting my home tonight. *wicked smile* -
Made this for dinner tonight. I've experimented with other versions of this dish over the years. This recipe topped them all. So simple and incredibly delicious. Had to use dried parsley and fresh tarragon because thats what I had on hand. Mopped up the rich saucy broth with crusty bread. Thanks for re-uniting me with an old favorite. -
This dish smells great when it's cooking. I just dropped in a cinnamon stick instead of using ground cinnamon. The 40 cloves of garlic don't really need to be parboiled. I just peeled them and dropped them in. By the time the dish is done, the garlic can be mashed against the side of the pot. The cognac can be substituted for other types of spirits like whisky or whatever you like. I didn't have any vermouth and skipped that. Great recipe! -
I love this recipe, and I've been making it for years. I was glad to find it posted here so I didn't have to post it! My notes: I never parboil the garlic, just peel it. I always take the skin off the chicken, or the finished dish is a little too greasy for me. I usually skip the tarragon, an herb I don't care for. The clerk at my local liquor store suggested subbing brandy for the cognac, so that's what I do. Last but not least, this works beautifully in the crockpot as well, just be sure you still seal the top with foil AND the pot's lid. -
This was pretty good. It wasn't as garlicky as expected. I did parboil the garlic like suggested. I will try it again with more garlic. Very easy to prepare. The smell was wonderful while cooking! Thanks for sharing!
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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