Chicken with 40 cloves of garlic is a very popular recipe that has many different variations. This is a crock pot version which I love because it can be made so easily while you are out running errands or at work. This recipe creates a moist and flavorful chicken with little effort. I highly recommend it for an easy (and healthy!) meal during the week!
Ingredients
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| Salt and Pepper chicken |
Roasting garlic (above) Adding in the white wine (below)
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| Pour it on top of the chicken, then add the rosemary and thyme |
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| Three hours later.... |
Crock Pot Chicken with 40 Cloves of Garlic
Cook Time: 4 Hours
Serves: 6
Ingredients
- 5-6 pound chicken
- salt and pepper, to taste
- 2 tablespoons olive oil
- 40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
- 3/4 cup white wine
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon unsalted butter
Directions
1. Rub the chicken generously with salt and pepper, then place it in the crock pot.
2. Heat your olive oil in a skillet and add the peeled, whole garlic. Cook for about 8 minutes over medium heat until the garlic is golden, then add the white wine. Stir until the liquid has mostly evaporated, another 3-5 minutes over medium heat.
3. Pour the garlic and white wine over the chicken in the crock pot, and sprinkle the thyme and rosemary over everything. Add in the bay leaf. Turn the crock pot to low and cook for 3-4 hours (I did mine for 3 hours. Once the inside of the chicken hits 165 degrees is perfect). When ready, remove the chicken and place on a separate platter, then cover with foil to retain its heat. Set aside.
4. Pour the juices from the pot through a mesh sieve into a pot, then press the garlic through the sieve to form a paste. Cook the gravy with a tablespoon of butter over medium-high heat until slightly thickened, about 5-8 minutes. Serve over the chicken.
I served this with Farrotto with Acorn Squash and Red Russian Kale (also on the blog!)
Adapted from Crepes of Wrath
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