Chicken with 20 Cloves of Garlic – A Day in Infamy, Pt. 1

Posted by Elizabeth Welsh on September 8, 2011 · 2 Comments 

You may have seen this recipe in the Relish section of the paper. I cooked it tonight and it was very tasty. Don’t skimp on the garlic. It’s really good! 

  Chicken with 20 Cloves of Garlic  (8 servings)

Spread the roasted garlic on baguette slices to serve alongside the chicken and tomatoes.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 pounds chicken leg quarters (I used white and dark meat) 
• 20 garlic cloves, peeled
• 2 cups cherry tomatoes
• 1/2 teaspoon salt
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup shredded (chiffonade) basil leaves
• 24 (1/4-inch-thick) slices baguette

Instructions

1. Preheat oven to 425F.
2. Heat butter and oil in a heavy ovenproof skillet over medium-high heat. Add chicken and cook until browned. Remove chicken to a plate.
3. Add garlic to pan and cook until it begins to brown, about 1 minute, stirring frequently. Arrange chicken on top of garlic. Place tomatoes on top. Sprinkle salt. Add broth and wine.
4. Cover and place in oven. Cook 30 minutes, or until chicken is done. Sprinkle with fresh basil and pepper. Serve with baguette slices.

Nutritional Info (per serving)

• Calories 306
• Fat 13g
• Cholesterol 72mg
• Sodium 472mg
• Carbohydrates 25g
• Fiber 1g
• Sugars 1.3g
• Protein 19g

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Filed under Food for the Tummy, Main Dishes