Yes, you read that right. We'll be using 20 cloves of garlic in this recipe. This is certainly a dish for the garlic lovers out there! If you think that sounds unreasonably excessive, if we were talking about many other recipes you'd be right.
For this recipe, however, 20 cloves of garlic is exactly what you need to give it the right flavor. It will take time to peel all of these garlic cloves, so get someone in your family to help you and give yourself enough time. You'll need some other seasonings as well, such as red pepper flakes and oregano.
One of the more unusual cooking ingredients you'll need for this recipe is vermouth. If you commonly make cocktails at home, you'll likely have vermouth on hand. Otherwise, you'll need to pick some up from your local liquor store. While you're there, get some dry white wine for this recipe as well.
You don't need expensive vermouth or white wine for this recipe. Cooking liquor should be on the inexpensive, but not low-quality, side. Save the high-end stuff for drinking! Other ingredients you'll need include olive oil, parsley, and celery. Let's check out this unusual but delicious recipe!
20 Clove Garlic Chicken
Ingredients:
3 lb. frying chicken, cut into serving pieces
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
1/8 cup (2 tablespoons) vermouth
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon crushed red pepper flakes
20 cloves garlic, peeled (20 is correct)
2 stalks celery, sliced
Juice of 1 lemon
Grated peel of 1 lemon
Directions:
1. Remove the skin from the chicken pieces. Sprinkle the chicken pieces with salt and pepper.
2. Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken on all sides, and remove to a platter when golden.
3. In a large mixing bowl, blend together the white wine, vermouth, parsley, basil, oregano, and red pepper flakes.
4. Add the garlic and celery, and mix to coat. With a slotted spoon, transfer the coated vegetables to a slow cooker.
5. Add the chicken pieces to the remaining herb and wine mixture and coat well.
6. Place the chicken on top of the vegetables in the slow cooker. Sprinkle the lemon juice and peel over the top of the chicken.
7. Pour the rest of the wine and herb mixture over the top of the chicken.
8. Cover and cook on low for 6 hours, or until the chicken is no longer pink in the thickest cuts. Discard the celery and garlic and serve warm.