Chicken with 40 Cloves of Garlic Adapted from Local Dirt by Andrea Bemis
A delicious chicken stew with lots of garlic but it’s mellowed by long cooking
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 - 5 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
- 1 TBS olive oil
- 8 boneless/skinless chicken thighs
- salt and pepper
- 40 garlic cloves, peeled
- 1/4 cup dry white wine
- 3/4 cup chicken stock (perferably homemade)
- 1 pound potates, peeled and cut into chunks
- 1 TBS dried thyme
- 2 tsp dried parsley
Instructions
- Heat the oil in a Dutch oven. When hot add the chicken and brown on each side and then remove to a plate.
- Add the garlic heads and cook until lightly browned. About 2 – 3 minutes.
- Pour in the white wine and stir up any brown bits. Simmer until reduced by about half.
- Add the chicken stock and the potato chunks.
- Arrange the chicken on top of the potatoes and sprinkle on the thyme and parsley. Cover and let simmer for 20 minutes.
- Stir the contents, cover and simmer for another 20 minutes. Taste the broth and adjust seasoning if needed.
- If the potatoes are soft, it’s ready to serve. If not simmer for another 10 minutes.
- Serve with a vegetable of choice,
Notes
The recipe in the cookbook calls for this to cooked in the oven but as I went to prepare it my oven died so I improvised.
Keywords: chicken, chicken stew, chicken 40 cloves of garlic, garlic chicken