Forty-Clove Chicken

Forty-Clove Chicken

Forty-Clove Chicken

Cook Time 6 hours


Makes 4 to 6 servings


1 frying chicken (3 pounds), cut up
Salt and black pepper
1 to 2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons dry vermouth
2 teaspoons dried basil
1 teaspoon dried oregano
Pinch red pepper flakes
40 cloves garlic (about 2 heads*), peeled
4 stalks celery, sliced
Juice and peel of 1 lemon
Fresh herbs

*The whole garlic bulb is called a head.


  1. 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, parsley, vermouth, basil, oregano and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture in slow cooker. Sprinkle lemon juice and peel over chicken; add remaining herb mixture. Cover; cook on LOW 6 hours.
  3. Sprinkle with fresh herbs before serving.

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