Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Chicken with 24 Cloves of Garlic




Source of Recipe


Posted by Lisa Bowley at Mimi's Recipe Exchange Board






List of Ingredients



• 1 Tbsp. olive oil
  
• 4 whole chicken legs (2 1/2 lbs.), skin removed, if desired
  
• 1/2 c. chicken broth
  
• 1/2 c. dry white wine
  
• 24 large cloves garlic, peeled
  
• Parsley sprigs
  
• Salt and pepper
  






Instructions



1. Coat a 10-12 inch frying pan (non-stick if skin was removed) with oil. Add chicken and cook, covered, over medium-high heat until browned, about 7 minutes. Turn pieces over, cover, and continue cooking until browned on other side, 5 to 7 minutes longer. Uncover; pour off and discard fat.
   
2. Add broth, wine and garlic. Cover frying pan tightly and simmer for about 15 minutes. Turn chicken pieces over and continue to simmer, covered, until meat is no longer pink near bones, 10 to 15 minutes longer.
   
3. Transfer chicken and garlic to platter and keep warm. If necessary, boil juices,uncovered, over high heat until reduced to about 1/3 cup.
   
4. Spoon juices over meat. Garnish with parsley sprigs. Add salt and pepper to taste.