Forty Clove Chicken Recipe
Ingredients
| 1 frying chicken (3 pounds), cut into serving pieces | ||
| Olive oil | 2 Tablespoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Dry vermouth | 1/8 Cup (16 tbs) | |
| 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley leaves | ||
| Dried basil leaves | 2 Teaspoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| Pinch of crushed red pepper flakes | ||
| Garlic | 40 Clove (5gm), peeled | |
| Celery ribs | 4 , sliced | |
| Juice and peel of 1 lemon | ||
Directions
REMOVE skin from chicken, if desired.
Sprinkle with salt and pepper.
Heat oil in large skillet over medium heat.
Add chicken; cook 10 minutes or until browned on all sides.
Remove to platter.
COMBINE wine, vermouth, parsley, basil, oregano and red pepper flakes in large bowl.
Add garlic and celery; coat well.
Transfer garlic and celery to slow cooker with slotted spoon.
Add chicken to herb mixture; coat well.
Place chicken on top of vegetables in slow cooker.
Sprinkle lemon juice and peel in slow cooker; add remaining herb mixture.
Cover and cook on LOW 6 hours or until chicken is no longer pink in centers.
Garnish with fresh herbs, if desired.
Sprinkle with salt and pepper.
Heat oil in large skillet over medium heat.
Add chicken; cook 10 minutes or until browned on all sides.
Remove to platter.
COMBINE wine, vermouth, parsley, basil, oregano and red pepper flakes in large bowl.
Add garlic and celery; coat well.
Transfer garlic and celery to slow cooker with slotted spoon.
Add chicken to herb mixture; coat well.
Place chicken on top of vegetables in slow cooker.
Sprinkle lemon juice and peel in slow cooker; add remaining herb mixture.
Cover and cook on LOW 6 hours or until chicken is no longer pink in centers.
Garnish with fresh herbs, if desired.
Chef
