Chicken with 40 Cloves of Garlic

I think there’s something wrong with me. I think I’m addicted to chicken!….heehee

I’m always on the look-out for new chicken recipes and I keep on looking for new things that I could do with my chicken. I won’t be surprised  if I grew chicken wings in place of my arms one of these days.

It’s long overdue. I could literally eat chicken all day, you know.It just has to be cooked in different ways like say, Orange-Rosemary Roasted Chicken for breakfast, Chicken Curry  for lunch and Pinatisang Manok {Chicken Stewed in Fish Sauce} for dinner.

I make my favorite chicken vendor insanely happy.

Today, I decided to cook something simple. Simple, Classic and French. Since I didn’t cook one whole chicken, I only used 10 cloves of garlic. I think it would’ve been much better if I used twenty. Roasting brings out the flavor of garlic and softens it, making it easier to spread over toasted baguette slices. You can also dip the baguette slice in the sauce. This is what I love about this dish– the spreading and the dipping! I think this is a “Romantic Dinner” recipe♥..what do you think?

Chicken with 40 Cloves of Garlic

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• Author: The Peach Kitchen

Ingredients

Scale 1x2x3x

• 4 pcs whole chicken legs, washed
• salt and pepper
• 20 cloves garlic, peeled
• 4 tbsp olive oil
• 4 tbsp butter
• 1 cup chicken stock or
• chicken cube dissolved in 1 cup water
• 5 tbsp of dry white wine
• toasted baguette slices

Instructions

1. Season chicken with salt and pepper.
2. In a non-stick pan, combine olive oil and butter. Cook chicken pieces until golden brown. Around 2 minutes on each side.
3. Remove chicken from pan and set aside.
4. In the same pan, add garlic,cook until brown.
5. Add chicken stock, white wine and chicken.
6. Simmer for 10-20 minutes or until sauce is reduced.
7. Transfer to a baking pan and roast in the oven at 250°F for 20 minutes.
8. Serve with toasted baguette slices and buttered veggies.

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