knapplc
Active member
I have no idea where I ran across this recipe but I've made it maybe 100 times in the past 20 years. Family favorite, and really easy.
Chicken & 40 Cloves of Garlic
2-3lbs chicken legs & thighs
2tbsp butter
2tbsp olive oil
Salt & Pepper to taste
40-ish cloves of garlic, separated from the head & peeled
1 1/4 cup chicken broth
1 cup dry white wine
1 baguette, sliced into rings
Rinse chicken and pat dry. Combine butter and oil in a skillet over medium-high heat. Sprinkle salt & pepper over chicken. Add half of chicken pieces to pan; cook until golden on each side, about eight minutes. Remove from pan, keep warm. Repeat with remainder of chicken. Do not drain pan.
Reduce heat to medium. Add garlic, cook until garlic begins to brown, stirring frequently. Add wine & scrape up any brown bits from the bottom of the pan, then add broth. Arrange chicken on top of garlic, cover and cook until chicken is done. Remove chicken from pan; keep warm. Increase heat to medium-high, cook another 10 minutes until liquid is reduced to about 1 cup. Arrange two or three baguette rings in a dinner bowl. Add chicken, top with two or three ladles full of broth.
If you're avoiding alcohol, substitute an additional 1 cup chicken broth for the wine.
Chicken & 40 Cloves of Garlic
2-3lbs chicken legs & thighs
2tbsp butter
2tbsp olive oil
Salt & Pepper to taste
40-ish cloves of garlic, separated from the head & peeled
1 1/4 cup chicken broth
1 cup dry white wine
1 baguette, sliced into rings
Rinse chicken and pat dry. Combine butter and oil in a skillet over medium-high heat. Sprinkle salt & pepper over chicken. Add half of chicken pieces to pan; cook until golden on each side, about eight minutes. Remove from pan, keep warm. Repeat with remainder of chicken. Do not drain pan.
Reduce heat to medium. Add garlic, cook until garlic begins to brown, stirring frequently. Add wine & scrape up any brown bits from the bottom of the pan, then add broth. Arrange chicken on top of garlic, cover and cook until chicken is done. Remove chicken from pan; keep warm. Increase heat to medium-high, cook another 10 minutes until liquid is reduced to about 1 cup. Arrange two or three baguette rings in a dinner bowl. Add chicken, top with two or three ladles full of broth.
If you're avoiding alcohol, substitute an additional 1 cup chicken broth for the wine.