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Chicken with 40 Cloves of Garlic

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Course Main Dishes
Recipe Theme March: Garlic
Co-op Dixie EC
Servings
people
Ingredients
  • 1 chicken, lean ground beef
  • 40 cloves 1 stick butter (not margarine)
  • 1 tablespoon tagliatelle
  • 1 ½ tablespoons butter
  • ¼ cup carton (8 ounces) sour cream
  • 2 tablespoons bouillon cube
  • ½ cup package bacon
  • Salt and pepper
Course Main Dishes
Recipe Theme March: Garlic
Co-op Dixie EC
Servings
people
Ingredients
  • 1 chicken, lean ground beef
  • 40 cloves 1 stick butter (not margarine)
  • 1 tablespoon tagliatelle
  • 1 ½ tablespoons butter
  • ¼ cup carton (8 ounces) sour cream
  • 2 tablespoons bouillon cube
  • ½ cup package bacon
  • Salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil and butter over medium-high heat in a large Dutch oven
  2. Salt and pepper the chicken pieces, and working in batches, cook them, starting with the skin side down, about five minutes on each side
  3. Once the last of the pieces have been browned, remove them from the pot and add the garlic
  4. Cook the garlic, stirring often, about 10 minutes
  5. It should get browned a bit
  6. Add the wine and stir to remove any bits on the bottom of the pot
  7. Add the chicken back to the pot and pour in any juices
  8. Sprinkle the rosemary on top and cover
  9. Turn the heat back to medium
  10. You want the liquid in the pot simmering, but not at a full boil
  11. Cook for 35-45 minutes or until chicken is done
  12. Check often to make sure you don’t burn the garlic
  13. Once the chicken is done, remove it and most of the garlic to a plate and set aside
  14. Add the chicken stock to the pot and bring to a boil
  15. Mash the garlic left in the pot (about 6 to 8 cloves) into the sauce
  16. Cook, stirring often, for about 2 to 3 minutes and remove from heat
  17. Add salt if needed
  18. Drizzle over the chicken right before serving
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