Chicken with 40 cloves of garlic—the garlic is mellow and lends wonderful flavor to the slow cooked chicken!
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr40 minutesmins
Servings: 6servings
Calories: 352kcal
Author: Lucy Brewer
Ingredients
2tablespoonsolive oil
2tablespoonsunsalted butter
1whole, cut-up chicken
40clovesof garlic, peeled (I use the jar from the produce department)
2medium onions, chopped
4stalks of celery, chopped
1teaspoondried thyme
½teaspoondried rosemary
1 ½cupsdry white wine
Bouquet garni: (tie them together with kitchen twine)
6sprigs fresh thyme
4sprigs fresh rosemary
4sprigs fresh parsley
Additional olive oil for drizzling
Instructions
Preheat oven to 375°.
Salt and pepper chicken pieces generously on both sides. In a large Dutch oven, heat olive oil and butter over medium-high heat. Add the chicken pieces, a few at a time, and brown on each side.
Remove chicken from the pot, turn heat down to medium-low, and add the garlic, sautéing until lightly browned. Toss in the chopped onion and celery and stir for a few minutes until tender.
Remove from heat and place the chicken back in the pot on top of the vegetables. Drizzle olive oil on top of the chicken and sprinkle the dried herbs over the chicken and vegetables.
Add the bouquet garni to the top of the chicken and cover the pot. Place in the oven and roast for about an hour.