(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Chicken with 40 Cloves of Garlic
Seize the day, seize a chicken and make this tonight. Breathe easy, there's no garlic to peel. Great comfort food.
Chicken with 40 Cloves of Garlic, a classic, anyway you slice it. Shown here with a garnish of fresh rosemary.
1 3 1/2- 4 1/2 pound chicken, whole or equivalent weight in breasts and thighs
1/4 cup coarsely minced parsley
1 cup coarsely chopped onions
1 cup coarsely chopped celery
Salt and pepper
1/2 cup white wine
1/4 cup water
2 large lemons, cut in 8th (wedges)
40 medium large cloves garlic, separated but not peeled
Preheat oven to 375 F.
In a 6 quart Dutch oven, place the onions, celery and season liberally with salt and pepper.
Place chicken on top and tuck garlic all around (underneath and on top) of the chicken. Drizzle with the oil, white wine and water. Season again with salt and pepper. Squeeze lemon wedges on chicken and leave them in the pan, around the chicken. Cover with pot top or with foil.
Roast 70 to 90 minutes, uncovering chicken for the last 25 minutes.
Add softened garlic to mashed potatoes, spread on French bread, or serve as a side with chicken.
Serves 4 to 5
© This is a Marcy Goldman/BetterBaking.com original recipe
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