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Forty Clove Chicken

Chef.at.Home's picture
Ingredients
  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
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.

Recipe Summary

Cuisine: 
Asian
Method: 
Slow Cooked
Ingredient: 
Chicken

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