Chicken with 40 Cloves of Garlic

Gluten Free
Dairy Free
Health score
18%
Chicken with 40 Cloves of Garlic
45 min.
4
719kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and impress your dinner guests! This Chicken with 40 Cloves of Garlic is not just a dish; it's an experience that brings warmth and comfort to any meal. Imagine succulent chicken legs infused with the rich, aromatic flavors of garlic, herbs, and a splash of dry vermouth, all coming together in a delightful symphony of taste.

Perfect for lunch or dinner, this gluten-free and dairy-free recipe serves four, making it an ideal choice for family gatherings or intimate dinners. With a preparation time of just 45 minutes, you can easily whip up this mouthwatering main course without spending all day in the kitchen. Each serving boasts a hearty 719 calories, ensuring that you and your loved ones will feel satisfied and nourished.

The star of this dish, of course, is the 40 cloves of garlic, which transform into sweet, buttery morsels that can be spread on warm French bread or toast. This unique method of serving allows you to savor the garlic's rich flavor alongside the tender chicken, creating a truly unforgettable meal. So, roll up your sleeves and get ready to indulge in a dish that celebrates the beauty of simple ingredients and the joy of cooking!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • ribs celery cut into long strips
  •  .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs (drumstick and thigh)
  • 0.5 cup mirin dry
  • tablespoon tarragon dried fresh chopped
  • 40 cloves garlic unpeeled
  • pinch nutmeg 
  • 0.7 cup olive oil 
  • medium onion chopped
  • sprigs parsley 
  • 2.5 teaspoons salt 

Equipment

  • frying pan
  • oven

Directions

  1. Preheat oven to 375°F.
  2. Put the oil in a shallow dish; add chicken pieces, turning to coat all sides evenly with oil.
  3. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions; add the parsley and tarragon, laying chicken pieces on top.
  4. Pour the vermouth over chicken, sprinkle with salt and pepper, add a dash or two of nutmeg. Tuck the garlic cloves around and between the chicken pieces.
  5. Serve chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its husk onto the bread or toast, spread like butter, and eaten with the chicken.

Nutrition Facts

Calories719kcal
Protein26.09%
Fat63.01%
Carbs10.9%

Properties

Glycemic Index
73.25
Glycemic Load
4.7
Inflammation Score
-7
Nutrition Score
27.123043091401%

Flavonoids

Apigenin
4.41mg
Luteolin
0.49mg
Isorhamnetin
2.76mg
Kaempferol
0.55mg
Myricetin
0.72mg
Quercetin
11.85mg

Nutrients percent of daily need

Calories:718.63kcal
35.93%
Fat:48.8g
75.08%
Saturated Fat:12.41g
77.56%
Carbohydrates:18.99g
6.33%
Net Carbohydrates:16.52g
6.01%
Sugar:3.25g
3.61%
Cholesterol:239.61mg
79.87%
Sodium:1711.28mg
74.4%
Alcohol:2.85g
100%
Alcohol %:0.79%
100%
Protein:45.46g
90.91%
Selenium:51.16µg
73.09%
Vitamin B6:1.33mg
66.56%
Vitamin B3:12.78mg
63.88%
Phosphorus:477.87mg
47.79%
Vitamin K:47.51µg
45.25%
Manganese:0.82mg
41.19%
Zinc:4.38mg
29.17%
Vitamin B5:2.91mg
29.14%
Vitamin B2:0.46mg
27.01%
Potassium:891.68mg
25.48%
Vitamin B12:1.44µg
24.05%
Vitamin C:18.06mg
21.89%
Vitamin B1:0.29mg
19.23%
Magnesium:73.88mg
18.47%
Iron:3.21mg
17.85%
Copper:0.28mg
14.19%
Calcium:130.13mg
13.01%
Vitamin A:621.23IU
12.42%
Vitamin E:1.76mg
11.73%
Folate:43.34µg
10.84%
Fiber:2.47g
9.87%
Vitamin D:0.26µg
1.72%