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40 Clove Garlic Chicken Recipe


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     40 Clove Garlic Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4-8
Preptime   little longer

1 T. Butter
2T. Olive Oil
One or two 3-4 lbs roasting chickens, cut up
Salt and Pepper to taste
4T. fresh rosemary
1c. flour
40 large garlic cloves (4 bulbs)
1 C. Dry white wine
4 C. Chicken stock
˝ C. heavy cream

Separate heads of garlic into cloves. Drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. [It's super easy to peel once you blanch like this- you squeeze the cloves right out of their skins.] Set aside.
Heat fats in deep skillet on medium-high. Season chicken liberally with salt, pepper and rosemary. Put flour in a zip-lock bag. Toss chicken in flour to coat. Add chicken to hot oil. Sauté about 3-5 minutes per side until chicken is golden brown on both sides. Remove chicken from skillet.
Turn down heat to medium and add garlic to your pan. Sauté until light brown. Add wine to skillet. Sprinkle in rosemary. Add chicken stock to skillet. Return chicken to pan. Once heated, turn down heat, cover and simmer for 30 minutes. Remove chicken from skillet and keep warm.
Turn heat to high and reduce garlic liquid by 66% (2/3’s). Remove liquid to a blender or food processor. Add cream and puree sauce. Adjust seasonings and pour over chicken. Serve!

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