Forty-Clove Chicken

Forty-Clove Chicken

  • Prep: 25 min
  • Cook Time: 6 hr
  • Total: 6 hr 25 min
  • Serving: 6
Peeling 40 cloves of garlic can be a daunting task. If you separate the cloves from the head and drop them into boiling water for 30 seconds; drain; wait until the garlic is cool to the touch, you can slip the peels off with your fingers. Brought to you from the 50+ Friends Club Cookbook.


  • 1 frying chicken (3 lb.) cut into serving pieces
  • 1 to 2 tbsp. olive oil
  • 1/4 cup dry white wine
  • 1/8 cup dry vermouth
  • 2 tbsp. chopped fresh parsley or 2 tsp. dried parsley leaves
  • 2 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • Pinch crushed red pepper flakes
  • 40 cloves garlic (about 2 heads), peeled
  • 4 ribs celery, sliced
  • Juice and peel of 1 lemon
  • Fresh herbs (optional)


  1. Remove skin from chicken, if desired.
  2. Sprinkle with salt and pepper.
  3. Heat oil in large skillet over medium heat.
  4. Add chicken; cook 10 minutes or until browned on all sides.
  5. Remove to platter.
  6. Combine wine, vermouth, parsley, basil, oregano and red pepper flakes in large bowl.
  7. Add garlic and celery; coat well.
  8. Transfer garlic and celery to crock pot with slotted spoon.
  9. Add chicken to remaining herb mixture; coat well. Place chicken on top of vegetables in crock pot. Sprinkle lemon juice and peel in crock pot; add remaining herb mixture.
  10. Cover and cook on low 6 hours or until chicken is no longer pink in center.
  11. Garnish with fresh herbs, if desired.

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