Forty-Clove Chicken Recipe: A Flavorful Slow-Cooked Delight

Forty-Clove Chicken

Cook Time 6 hours

YIELD Makes 4 to 6 servings

INGREDIENTS

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 Fresh herbs *The whole garlic bulb is called a head.

PREPARATION:

Slow Cooker Directions

1. 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.
2. 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.
3. Sprinkle with fresh herbs before serving.

This recipe appears in: Chicken