Saturday, March 17, 2012

Forty Cloves of Garlic

This post was prompted by Sara over at Your Thriving Family and her GARLIC link up!!

I haven't been crafting a lot lately - I've got a LOT of home projects going on and I also have my wonderful blog My Evident Faith (I haven't figured out how to combine the two blogs, yet) - but of course I have been cooking.

So, one of my favorite recipes is Forty Cloves of Garlic.

Forty Cloves?  Yes, 40. People hear this and they freeze, thinking it will be so strong - but honestly, over the cooking time the cloves turn soft and sweet, and not overpowering at all.

I highly recommend giving this a try if you like chicken AND garlic :)

Preheat oven to 375 degrees with rack in the center. 

Step 1:
1/3 c. flour 
2 T paprika 
1 T kosher salt 

Combine flour, paprika, salt, and pepper in a large plastic bag. Coat chicken in seasoned flour. Shake off excess flour.  

Step 2: 
1 T black pepper 
3 T olive oil 
3 pounds of chicken, cut into 6 or 8 pieces (or your preference) 
40 cloves garlic, peeled (about 3 heads)
3 stalks celery, diced 
1 med. yellow onion, sliced 

Heat oil in a large ovenproof saute pan over medium-high heat. Brown chicken on both sides; remove from pan. Add garlic, celery and onion; saute until lightly browned.  

Step 3:
1 cup white wine
1 c. chicken broth 
2 sprigs fresh rosemary 
2 sprigs fresh thyme 
2 bay leaves 

Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer. Cover the pan; transfer to the oven and braise 45 minutes. 

Pour the sauce with the cloves over the chicken in a serving dish and serve.


The top and bottom photos in this post were free from Microsoft.

Sharing here (won't you come over, too?)

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