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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken with 40 Cloves of Garlic Recipe

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This recipe for Chicken with 40 Cloves of Garlic is from The Blaemire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 tbsp olive oil
2 whole chickens cut into serving pieces (skin removed)
1/3 c flour
40 cloves garlic, unpeeled
3 stalks celery (halved lengthwise and cut into 1" pieces)
4 sprigs fresh rosemary or 3/4 tsp dried
3 springs thyme or 1/2 tsp dried
3/4 c whit vermouth or white wine
3/4 c chicken broth
1 1/2 tsp salt
8 slices good quality peasant bread or baguette 1/2" thick
Directions:
Directions:
Preheat oven to 350 degrees. In large skillet, heat 2 tbsp of oil over medium heat. Dredge chicken in flour, shaking off excess. Add 1/3 of chicken to pan and saute 4 minutes per side or until golden brown. Transfer to 10x14" roasting pan. Repeat sautéing in 2 more batches, using 2 tbsp of oil per batch, cooking until golden brown. Transfer to roasting pan.

Add garlic, celery, and thyme to skillet and cook 1 minute. Add wine, increase heat to high, bring to a boil and cook 2 minutes to evaporate wine. Add broth and salt, bring to a boil. Pour vegetables and cooking liquid over chicken in pan.

Cover pan with foil, place in oven and bake 45 minutes or until chicken is cooked through and garlic is meltingly tender.

Meanwhile in a skillet, heat remaining 4 tbsp. of oil over medium heat. Add bread slices and saute 1 minute per side or until golden brown. Cut each piece in half. Spoon chicken and garlic onto dinner plates. Serve with sautéed break for spreading garlic.

 

 

 

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