Tuesday, June 11, 2013

Forty-Clove Chicken

Ingredients:
1 frying chicken (about 3 pounds), cut up
Salt and black pepper
1 to 2 tablespoons olive oil
¼ cup dry white wine
1/8 cup dry vermouth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon dried oregano
Pinch red pepper flakes
40 cloves garlic (about 2 heads*), peeled
4 ribs celery, sliced
Juice and peel of I lemon
Fresh herbs (optional)
*The whole garlic bulb is called a head.
 
Directions:
I. Remove skin from chicken. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Remove to platter.
2. Combine wine, vermouth, parsley, basil, oregano and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to bean pot with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture in bean pot. Sprinkle lemon juice and peel over chicken; add remaining herb mixture.
3. Cover; Bake 2 hours at 325 degrees. Sprinkle with fresh herbs before serving, if desired.

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