Sunday, October 07, 2007

Slow Cooked Chicken with 40 Garlic Cloves

This is a Wegmans' recipe: it's not bad but it's nothing to write home about, either. It made a ton of sauce/gravy, far more than we could use and the whole thing was rather bland. (Sort of like hospital food.) All in all, not a winner.

Slow-Cooked Chicken with 40 Cloves (adapted)

1 pkg (approx 3 lbs) of chicken pieces (breasts, thighs, legs)
1 Tbsp vegetable Oil
2 cups total carrots, celery, onion -- chopped
40 cloves garlic, peeled whole Food You Feel Good About Peeled Garlic
6 Tbsp all-purpose flour, plus more for dredging
2 cups dry white wine
32 oz chicken stock
2 tsp dried Herbes de Provence
2 medium bay leaves
1/2 cup fresh Italian parsley sprigs, rinsed and patted dry
salt and pepper

Dust chicken with a bit of flour.

Heat oil on medium in large braising pan. Brown chicken pieces lightly on all sides, 8-10 min. Remove chicken; place in slow cooker.

Turn heat to medium-low; add carrots, celery, onion and garlic to braising pan. Cook 10-12 min, stirring occasionally, or until garlic is lightly browned. Stir in 6 Tbsp. flour, add wine and stock; bring to simmer, stirring until thickened.

Pour wine/stock mixture over chicken in slow cooker. Add bay leaves and herbes de Provence, stir slightly to mix.

Cover; cook 3-4 hours on HIGH or 6-7 hours on LOW. Transfer chicken to serving platter. Remove bay leaves. Stir parsley into sauce; season to taste with salt and pepper. Pour sauce over chicken and serve.

Recipe featured in Wegmans Menu Magazine, Fall 2002.

Nutrition Info: Each serving (2 pieces chicken, 1 2/3 cup sauce) contains 510 calories, 27g carbohydrate (3g fiber), 53g protein, 24g fat (8g saturated fat), 190mg cholesterol and 640mg sodium.

Serves: 4 - 6 Active Time: 25 min Total Time: 3 hours 30 min to 6 hours 30 min

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