I can't say I have ever in my life had fresh garlic.... I am kinda interested in seeing how amazing it actually is... and can't wait to tray out :
Chicken with 40 Cloves of Garlic
Ingredients
1 tbsp vegetable oil
8 chicken thigh skinned (2 lb 1 kg)
40 garlic cloves, about 4 heads
1/2 tsp crumbled dried thyme
1/2tsp crumbled dried rosemary
1/4tsp crumbled dried sage
1/4tsp pepper
Pinch salt
1 tbsp all-purpose flour
1 cup chicken stock
2 tbsp fresh parsley
Preparation:
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; fry garlic, thyme, rosemary, sage, pepper and salt over medium heat until garlic is golden, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, scraping up brown bits; reduce heat and simmer for 5 minutes. Return chicken and any juices to pan; cover and simmer, turning once, until juices run clear when chicken is pierced and garlic is softened, about 25 minutes.
8 chicken thigh skinned (2 lb 1 kg)
40 garlic cloves, about 4 heads
1/2 tsp crumbled dried thyme
1/2tsp crumbled dried rosemary
1/4tsp crumbled dried sage
1/4tsp pepper
Pinch salt
1 tbsp all-purpose flour
1 cup chicken stock
2 tbsp fresh parsley
Preparation:
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; fry garlic, thyme, rosemary, sage, pepper and salt over medium heat until garlic is golden, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, scraping up brown bits; reduce heat and simmer for 5 minutes. Return chicken and any juices to pan; cover and simmer, turning once, until juices run clear when chicken is pierced and garlic is softened, about 25 minutes.
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