Chicken of Many Garlic ClovesOnce you take the meal out, use the garlic to spread on your favorite allergen-free bread, so yummy! |
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Ingredients: |
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6 chicken legs and thighs 1 cup rice 1½ cups chicken stock 3 sprigs Italian flat leaf parsley, minced 2-3 tablespoons extra-virgin olive oil 25 garlic cloves, unpeeled ½ cup white wine 1 tablespoon tarragon 2 teaspoons Kosher salt |
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Preheat oven to 375°F.
Lay rice in bottom of large casserole dish, add chicken stock.
Heat extra-virgin olive oil in a saute pan and sear chicken on each side to seal in juices.
Add chicken and garlic over rice in casserole dish.
Mix white wine, Italian flat leaf parsley, tarragon and Kosher salt in a separate bowl and pour over chicken.
Cover casserole dish and bake 1½ hours – don’t peek.