K
Kimchee
Guest
Always wanted to try it, finally did...
Very good! The garlic roasts and becomes very mellow; there isn't
an overwhelming garlic taste at all!
We took about half of the cloves, mashed them and made a nice
gravy with pan drippings. The rest of the cloves just got et with the chicken!
No picture, my apologies.
Preheat oven to 350
40 cloves of garlic peeled
1 chicken, cut up (or equivalent number of pieces of your choice)
(I removed the skin)
1 tsp thyme
1 tsp rosemary
salt and pepper
1/2 cup white wine
olive oil
Toss chicken in olive oil and brown in hot skillet. Transfer to oven
casserole dish, sprinkle with seasonings and wine. Scatter the cloves
around the dish. (I stuck a few inside the breasts.)
Cover tightly with foil and bake for 1.5 hours. Let cool 5 minutes
before serving.
Very good! The garlic roasts and becomes very mellow; there isn't
an overwhelming garlic taste at all!
We took about half of the cloves, mashed them and made a nice
gravy with pan drippings. The rest of the cloves just got et with the chicken!
No picture, my apologies.
Preheat oven to 350
40 cloves of garlic peeled
1 chicken, cut up (or equivalent number of pieces of your choice)
(I removed the skin)
1 tsp thyme
1 tsp rosemary
salt and pepper
1/2 cup white wine
olive oil
Toss chicken in olive oil and brown in hot skillet. Transfer to oven
casserole dish, sprinkle with seasonings and wine. Scatter the cloves
around the dish. (I stuck a few inside the breasts.)
Cover tightly with foil and bake for 1.5 hours. Let cool 5 minutes
before serving.
