40-CLOVE GARLIC CHICKEN
For 4 servings
4 Chicken thighs
Salt, to season
Pepper, to season
Mixed herb, to season
3 Shallots, chopped
40 Cloves garlic, unpeeled
½ C. dry vermouth, or white wine (120 mL)
3 Sprigs fresh parsley
1 Tsp. dried tarragon
¾ C. chicken stock (180 mL)
HOW TO MAKE:
1-Pre-heat the oven to 180°C (350°F)
2-Season the chicken with the salt, pepper and mixed herbs. Set aside.
3-Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
4-Take the chicken out and set aside.
5-Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
6-Add the garlic cloves and gently cook them for about 2 minutes.
8-Pour in the vermouth or white wine and gently cook so that it reduces slightly.
9-Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
10-Bake in the oven for 20-25 minutes or until the chicken is cooked through.
11-Serve with crusty bread and vegetables of your choice.
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