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  Frying chicken 3 Pound, cut into serving pieces (1 Piece)
  Olive oil 2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Dry vermouth 1⁄8 Cup (2 tbs)
  Chopped parsley/2 teaspoon dried parsley 2 Tablespoon
  Dried basil leaves 2 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Crushed red pepper 1 Pinch
  Garlic 40 Clove (200 gm), peeled (About 2 Heads)
  Celery ribs 4 , sliced
  Lemon 1 , juiced and peeled

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.

Recipe Summary

Slow Cooked

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3642 Calories from Fat 2136

% Daily Value*

Total Fat 238 g365.5%

Saturated Fat 63.2 g316.2%

Trans Fat 0 g

Cholesterol 1020.5 mg340.2%

Sodium 1142.8 mg47.6%

Total Carbohydrates 91 g30.3%

Dietary Fiber 16.7 g66.7%

Sugars 6.5 g

Protein 271 g541.2%

Vitamin A 129.5% Vitamin C 303.9%

Calcium 95.1% Iron 139.3%

*Based on a 2000 Calorie diet

Forty Clove Chicken Recipe