The Stinking Rose's 40 Clove Garlic Chicken
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I probably won't make this again, as it's a lot of effort for little pay-off. (I was able to buy already-peeled garlic cloves at the supermarket, though!) The liquid amounts seemed a bit off to me, so I kept it to 3 c. of chicken stock, and even then it was a lot. It took a long time to cook down and wasn't thickening, so I added a flour-broth roux. I agree with others that the sauce is unexpectedly bland. I thought the chicken would get overcooked at 30 minutes, but at a low simmer, it was just enough time for it to reach 165 minutes. The chicken itself is nice and tender, but the sauce isn't memorable.