Forty Clove Garlic Chicken
Forty Clove Garlic Chicken
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Chef's Note
“Because the garlic is cooked whole instead of minced, they keep most of their flavor. Only a hint of garlic flavors the rest of the dish. The cloves themselves mellow with cooking so you can eat them whole.”
READY IN:1hr 20mins |
SERVES:6 |
UNITS:US |
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Ingredients Nutrition
- 1 (2 1/2 lb) chicken, cut up
- salt
- 2 teaspoons cooking oil
- 40 cloves garlic, unpeeled
- 1⁄2 cup dry white wine
- 1 small lemon, quartered
- ground red pepper
Directions
- Sprinkle the chicken lightly with salt.
- Cook the chicken on all sides in hot oil until browned.
- Arrange the chicken in a baking dish.
- Add unpeeled garlic cloves and wine to the chicken.
- Squeeze lemon quarters over the chicken; adding the squeezed quarters to the dish.
- Lightly sprinkle ground red pepper over the chicken.
- Cover and bake in a 325 degree oven for about 1 hour or until chicken is tender.
- Transfer chicken and garlic to a serving platter, discarding lemon.
- Spoon cooking liquid over chicken and garlic.
- To eat garlic, squeeze the unpeeled clove between your thumb and finger until the clove pops out of its peel and into your mouth.
Forty Clove Garlic Chicken