Forty-Clove Chicken the Editors of Publications International, Ltd.
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|
*The whole garlic bulb is called a head.
- 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.
- 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.
- Sprinkle with fresh herbs before serving.
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