Forty Clove Chicken
|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.