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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 chicken thighs 251g Recipe makes 6 chicken thighs) The following items or measurements are not included below: 2 sprigs fresh rosemary 2 sprigs fresh thyme |
||
| Calories 371 | ||
| Calories from Fat 196 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.9g | 33% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 11.2g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.2g | ||
| Cholesterol 78mg | 26% | |
| Sodium 1384mg | 57% | |
| Potassium 476mg | 13% | |
| Total Carbohydrate 17.5g | 5% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.1g | ||
| Protein 19.8g | 39% | |
40-Clove Garlic Chicken
By: Bev
May 13, 2003
This wonderfully garlicy chicken from Cusine is suggested to be served with Lemon Rice Pilaf (see recipe I posted).
6 chicken thighs
Ingredients
- 1/3 cup all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoons olive oil
- 6 chicken thighs, dusted in flour mixture
- 40 cloves garlic, peeled
- 3 stalks celery, diced
- 1 medium yellow onion, sliced
- 1 cup dry white wine
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Directions
1
Preheat oven to 375 degrees with rack in the center.2
Combine flour, paprika, salt, and pepper in a large plastic bag.3
Coat chicken in seasoned flour.4
Shake off excess flour.5
Heat oil in a large ovenproof saute pan over medium-high heat.6
Brown chicken on both sides; remove from pan.7
Add garlic, celery and onion; saute until lightly browned.8
Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer.9
Cover the pan; transfer to the oven and braise 45 minutes.10
Makes 6 chicken thighs with sauce.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Dr. Jenny
On Mar 13, 2008
After giving this much thought, I decided to give this recipe a 5 star rating because I found the garlicky sauce to be absolutely divine! I was wishing I had some fresh bread to soak it up with. I loved the sauce, and liked the chicken. I thought the chicken needed a little something (more salt? more flavor?, not sure), but the sauce is excellent. We served this with Roasted Cauliflower and 16 Roasted Cloves of Garlic (#106251), which made for a garlic fest right in our own home (ha! ha!). I thought the dishes paired nicely. I'd love to see if anyone had some suggestions for the chicken, and I would definitely make this again.
From: Hill Family
On Jun 9, 2007
This chicken was so yummy!! It is moist and tender. I think there is a bit too much oil for my taste so I will back off that a bit next time and will add a bit more salt. This made for a great meal ... Thanks Bev!
From: anymouse
On Jul 7, 2006
Bev, this was really good, my DH said to make it again soon. Love the garlic! We did use chicken breasts because we don't like the dark meat. Served with rice and sauteed green beans.
From: Mar~Bear
On Feb 5, 2006
This is a great garlicy chicken dish. Served with the Lemon Rice Pilaf #62090 as suggested,wonderful!!
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