Chicken with 40 Cloves of Garlic
Mark Boughton Photography / Styling by Teresa Blackburn
- Yield: 6 servings
- Prep: 10 mins
- Cook: 120 mins
Don’t be scared of this dish—when garlic cooks, it softens and mellows and is perfect for spreading on French bread. This recipe is a take on James Beard’s classic dish. We’ve added cherry tomatoes and substituted basil and mint for the traditional tarragon. Serve with butternut squash or sweet potatoes.
Ingredients
- 2 1/2cups sliced leeks or onion
- 1/4cup chopped fresh basil
- 1/4cup chopped mint
- 4-- chicken leg quarters
- 1cup dry white wine
- 1 1/2teaspoons salt
- 1/4teaspoon pepper
- 40-- unpeeled garlic cloves (about 4 heads)
- 25-- whole cherry tomatoes
- -- Sprigs of basil
- -- French bread (optional)
Instructions
- Preheat oven to 375F.
- Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Drizzle with wine; sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid. Bake 1 hour. Add cherry tomatoes and bake 1 hour longer. Garnish with basil sprigs and serve with French bread.
Nutritional Info *per serving
- Calories 280
- Glycemic Load 0
- Fat 11g
- Saturated Fat 3g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 4g
- Cholesterol 70mg
- Sodium 660mg
- Potassium 570mg
- Carbohydrate 17g
- Fiber 3g
- Sugars 5g
- Protein 23g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 35%
- Calcium 8%
- Iron 15%
