Prep 10 mins
Cook 30 mins
This is a lot of garlic a whole bulb goes into this. For that reason it is sliced not minced. Eating the garlic is up to the individual. I sure would. This is a take of of the 40 clove chicken recipe but made stove top and uses elephant garlic (milder) not the regular garlic.
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 whole chicken legs
- 1⁄2 cup chicken broth
- 1⁄2 cup dry white wine
- 1 head elephant garlic, peeled and sliced (the whole bulb)
- fresh parsley
- Mix first 4 ingredients together. Coat chicken with flour mixture.
- Heat the oil and butter in a frying pan. Add chicken and cook, covered, over medium to high heat until browned, about 5-7 minutes. Turn chicken and continue cooking until browned on the other side, 5-7 minutes longer.
- Add broth, wine and garlic. Cover and simmer for about 15 minutes. Turn chicken and continue simmering until chicken is done, about 15 minutes longer or until chicken is no longer pink at the bone. Transfer chicken to platter and boil juices over high heat until about 1/3 cup remains. Spoon juices over meat, salt and pepper to taste and garnish with parsley.
Very tasty and easy. I used half of a chicken an half of the elephant garlic. Served with "recipe#2078" and green peas. Will make again. Made for Photo Tag.
This is so good! I admit I was a bit leary of this recipe using a whole bulb of elephant garlic (which I never used before), but the sauce and chicken were wonderful. We served the sauce over rice along with brocolli this was a delicious weeknight meal. Thanks for sharing this keeper which we will be making often!