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Chicken With 40 Cloves Of Garlic

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Frying or roasting chicken - (3 1/2 lbs) (large)
1/4 cup 59mlOlive oil
1 cup 237mlLemon - cut in quarters (medium)
  Fresh rosemary or thyme sprigs - optional
40   Garlic cloves - separated, unpeeled
1 1/2 cups 355mlWhite wine
1/2 cup 118mlChicken stock
2 tablespoons 30mlMinced fresh basil and/or parsley
  Dry Herb Rub
1 1/2 tablespoons 22mlThyme
1 1/2 tablespoons 22mlRubbed sage
1 tablespoon 15mlCrushed rosemary
2 teaspoons 10mlGarlic powder
2 teaspoons 10mlSalt
1 teaspoon 5mlFreshly-ground black pepper

Recipe Instructions

Rinse chicken thoroughly and pat try with paper towels. Rub skin with 1 tablespoon olive oil. Mix rub ingredients together and rub evenly over chicken including cavity. Place lemon in cavity along with herb sprigs if used. Refrigerate and allow to marinate for at least 2 hours.

In an oven-proof casserole large enough to hold chicken, add remaining olive oil and garlic cloves and saute over medium heat for 3 to 4 minutes. Add wine and stock and cook for 3 minutes longer.

Place chicken in casserole, cover and bake in a preheated 375 degree oven for 25 minutes. Uncover, raise temperature to 450 degrees and bake for 40 to 50 minutes or until juices run clear when tested at thigh joint. Be sure that there is always liquid in bottom of casserole. If not add a little more wine or stock.

Remove chicken and cut into serving pieces. Place on a warm platter, spoon pan juice over and top with minced basil. Arrange garlic cloves around. Squeeze garlic from peels onto chicken as you eat it.

This recipe yields 4 to 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9601 broadcast 09-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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