SoCal
06-15-2001, 08:28 PM
Made this tonight and I have to say it was very tasty. I used 4 boneless/skinless chicken breasts and 6 skinless chicken thighs. I thought the breasts would come out too dry after cooking for 1 1/2 hours but I have to say they were surprisingly moist! Since the chicken sits on top of the vegetables, the pieces weren't 'boiled' to death and the flavors were really infused in the meat (IMHO!). You must have the french bread or a good, crusty baguette (sp? Sorry Emily!! http://www.cookinglight.com/bbs/biggrin.gif ) to squeeze the garlic onto and sop up the juices. I didn't have a casserole with a lid so I used a 9x13 glass Pyrex casserole and put two pieces of foil on top to tightly cover. Oh, and I did peel completely some of the cloves of garlic to really get the flavor in the chicken.
I copied and pasted the recipe from an archived thread (8/9/00 - Thanks LauraB!). The actual recipe from the CL Annual shows 294 calories (24% fom fat), 7.8g of Fat, 43.1g Protein, 11g Carb, 1.6g Fiber, 165mg Chol, 2.7mg Iron, 641mg Sodium, and 73mg Calc which differs from Mastercook.
Anyway, just thought I'd share!
* Exported from MasterCook *
Chicken with 40 Cloves of Garlic
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dec '96 Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups chopped onion
1 teaspoon dried tarragon
6 parsley sprigs
4 celery stalks -- each cut into 3 pieces
8 chicken thighs (about 2 3/4 pounds) -- skinned
8 chicken drumsticks (about 1 3/4 pounds) -- skinned
1/2 cup dry vermouth
1 1/2 teaspoons salt
1/4 teaspoon pepper
Dash ground nutmeg
40 (not 34 or 38 but 40!) unpeeled garlic cloves (about 4 heads)
Fresh tarragon (optional)
French bread (optional)
Combine first 4 ingredients in a 4-quart casserole. Arrange chicken over vegetables. Drizzle with vermouth; sprinkle with salt, pepper, and nutmeg. Nestle garlic around chicken. Cover casserole with aluminum foil and casserole lid. Bake at 375º for 1 1/2 hours. Garnish with fresh tarragon, if desired; serve with French bread.
Serving Size: 1 thigh, 1 drumstick, 1/4 cup vegetable mixture, and 5 garlic cloves
Source:
"Cooking Light, December 1996, p.142"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 245 Calories (kcal); 8g Total Fat; (32% calories from fat); 27g Protein; 11g Carbohydrate; 107mg Cholesterol; 535mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
[This message has been edited by SoCal (edited 06-15-2001).]
I copied and pasted the recipe from an archived thread (8/9/00 - Thanks LauraB!). The actual recipe from the CL Annual shows 294 calories (24% fom fat), 7.8g of Fat, 43.1g Protein, 11g Carb, 1.6g Fiber, 165mg Chol, 2.7mg Iron, 641mg Sodium, and 73mg Calc which differs from Mastercook.
Anyway, just thought I'd share!
* Exported from MasterCook *
Chicken with 40 Cloves of Garlic
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dec '96 Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups chopped onion
1 teaspoon dried tarragon
6 parsley sprigs
4 celery stalks -- each cut into 3 pieces
8 chicken thighs (about 2 3/4 pounds) -- skinned
8 chicken drumsticks (about 1 3/4 pounds) -- skinned
1/2 cup dry vermouth
1 1/2 teaspoons salt
1/4 teaspoon pepper
Dash ground nutmeg
40 (not 34 or 38 but 40!) unpeeled garlic cloves (about 4 heads)
Fresh tarragon (optional)
French bread (optional)
Combine first 4 ingredients in a 4-quart casserole. Arrange chicken over vegetables. Drizzle with vermouth; sprinkle with salt, pepper, and nutmeg. Nestle garlic around chicken. Cover casserole with aluminum foil and casserole lid. Bake at 375º for 1 1/2 hours. Garnish with fresh tarragon, if desired; serve with French bread.
Serving Size: 1 thigh, 1 drumstick, 1/4 cup vegetable mixture, and 5 garlic cloves
Source:
"Cooking Light, December 1996, p.142"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 245 Calories (kcal); 8g Total Fat; (32% calories from fat); 27g Protein; 11g Carbohydrate; 107mg Cholesterol; 535mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
[This message has been edited by SoCal (edited 06-15-2001).]