Chicken with 40 Cloves of Garlic and Potatoes
The recipe Chicken with 40 Cloves of Garlic and Potatoes can be made in roughly 2 hours. One portion of this dish contains approximately 33g of protein, 33g of fat, and a total of 547 calories. This recipe serves 6. For $2.34 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by She Wears Many Hats. 172 people were glad they tried this recipe. It works well as a main course. Head to the store and pick up olive oil, salt, chicken stock, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Similar recipes are Chicken with 40 Cloves of Garlic and Potatoes, Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes, and Chicken in 40 Cloves of Garlic.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 105 minutes
Ingredients:
1/2 teaspoon black pepper
3-4 pounds bone-in skin-on chicken pieces,* seasoned both sides with salt and pepper
1 cup chicken stock
2 teaspoons dried tarragon
2 teaspoons dried thyme
1 cup dry white wine, divided
4 tablespoons olive oil
1 pound small red potatoes,** quartered
1/4 teaspoon salt
40 peeled whole cloves of garlic
Equipment:
oven
dutch oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350-degrees F.Heat large Dutch oven or heavy bottomed oven safe pan with lid over medium heat; add olive oil, when oil ripples, add seasoned chicken to pan; brown on both sides, starting with skin side down, about 5-6 minutes each side. Remove chicken to plate; set aside.Lower heat to medium low. Add garlic cloves, tarragon and thyme to pan, cook stirring occasionally for 3 minutes, until garlic is slightly beginning to brown.Add 1/2 cup wine to pan and cook for 2 minutes, stirring and scraping any brown bits from bottom of pan. Using the back of a fork slightly mash 1/4 of the garlic cloves.Add chicken stock; bring to a simmer.Add quartered potatoes, salt and pepper. Stir to coat potatoes.Tuck browned chicken into pan in a single layer.Cover and bake at 350-degrees F for 1 1/2 hours.To create sauce, remove chicken and potatoes from pan. Heat pan over medium-low heat. Whisk in 1/2 cup dry white wine, cook at a low simmer for 3-4 minutes, scraping up brown bits from pan.
Step by step:
1. Preheat oven to 350-degrees F.
2. Heat large Dutch oven or heavy bottomed oven safe pan with lid over medium heat; add olive oil, when oil ripples, add seasoned chicken to pan; brown on both sides, starting with skin side down, about 5-6 minutes each side.
3. Remove chicken to plate; set aside.Lower heat to medium low.
4. Add garlic cloves, tarragon and thyme to pan, cook stirring occasionally for 3 minutes, until garlic is slightly beginning to brown.
5. Add 1/2 cup wine to pan and cook for 2 minutes, stirring and scraping any brown bits from bottom of pan. Using the back of a fork slightly mash 1/4 of the garlic cloves.
6. Add chicken stock; bring to a simmer.
7. Add quartered potatoes, salt and pepper. Stir to coat potatoes.Tuck browned chicken into pan in a single layer.Cover and bake at 350-degrees F for 1 1/2 hours.To create sauce, remove chicken and potatoes from pan.
8. Heat pan over medium-low heat.
9. Whisk in 1/2 cup dry white wine, cook at a low simmer for 3-4 minutes, scraping up brown bits from pan.
Nutrition Information:
covered percent of daily need
