Chicken With 40 Cloves Of Garlic

Recipe Ingredients

1		Frying or roasting chicken - (3 1/2 lbs) (large)
1/4 cup	59ml	Olive oil
1 cup	237ml	Lemon - cut in quarters (medium)
		Fresh rosemary or thyme sprigs - optional
40		Garlic cloves - separated, unpeeled
1 1/2 cups	355ml	White wine
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Minced fresh basil and/or parsley
		Dry Herb Rub
1 1/2 tablespoons	22ml	Thyme
1 1/2 tablespoons	22ml	Rubbed sage
1 tablespoon	15ml	Crushed rosemary
2 teaspoons	10ml	Garlic powder
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-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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