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.
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.
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.
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?)