Prep 20 mins
Cook 45 mins
From The Stinking Rose Web site: "You heard it right. 40 cloves! But don’t let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose’s® most popular dishes! " I LOVE GARLIC!!! MMMM! Prep time depends on if you bought already peeled garlic or not, and if not, how fast you can start peelin'!
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 -3 lbs roasting chickens, washed and cut into pieces
- salt, to taste
- fresh ground white pepper, to taste
- 4 tablespoons fresh rosemary
- 1 cup flour
- 40 garlic cloves, Peeled
- 1 cup dry white wine
- 4 cups chicken stock
- 1⁄2 cup heavy cream
- Heat butter and olive oil in a deep, heavy skillet.
- Season the chicken with salt, pepper and rosemary. Toss in flour.
- When the pan is hot, but not smoking, add the chicken, skin side down.
- Sauté chicken until golden brown on both sides. Remove from pan.
- Add garlic cloves and sauté until light brown.
- Add white wine and chicken stock. Return chicken to pan.
- Cover and simmer for 30 minutes.
- Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.
I used 40 cloves of freshly peeled garlic, and the chicken was still somewhat bland. Cooking it in the covered skillet gave it a tougher consistency that was a little hard to eat.
I used 20 cloves, about half the chicken, and jack daniels to make this a little different. I also finished it in the oven at 400 degrees for about 25 minutes. Turned out really fantastic with the sauce. Served over some potato gnocchi and it's a great meal!