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Recipe
The Stinking Rose ® 40 Clove Garlic Chicken Recipe
You heard it right. 40 cloves! But don’t let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose’s® most popular dishes!
Italian
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2140g | |
| Calories 2824 | |
| Calories from Fat 1457 | 52% |
| Total Fat 163.21g | 204% |
| Saturated Fat 53.83g | 215% |
| Trans Fat 1.16g | |
| Cholesterol 584mg | 195% |
| Sodium 2089mg | 87% |
| Potassium 2675mg | 76% |
| Total Carbs 150.27g | 40% |
| Dietary Fiber 15.0g | 50% |
| Sugars 3.33g | 2% |
| Protein 143.43g | 229% |
Ingredients Convert Measures
- 1 Tbsp. Butter
- 2 Tbsp. Extra Virgin Olive Oil
- 2-3 lbs. Roasting Chicken, washed and cut into pieces
- to taste Salt and Freshly Ground White Pepper
- 4 Tbsp. Fresh Rosemary
- 1 Cup Flour
- 40 Cloves Garlic, Peeled
- 1 Cup Dry White Wine
- 4 Cups Chicken Stock
- 1/2 Cup Heavy Cream
Directions
- Heat butter and olive oil in a deep, heavy skillet.
- Season the chicken with salt, pepper and rosemary. Toss in flour.
- When the pan is hot, but not smoking, add the chicken, skin side down.
- Sauté chicken until golden brown on both sides. Remove from pan.
- Add garlic cloves and sauté until light brown.
- Add white wine and chicen stock. Return chicken to pan.
- Cover and simmer for 30 minutes.
- Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.
