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Chicken in 40 Cloves of Garlic and Shallots

Chicken in 40 Cloves of Garlic and Shallots

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40 cloves of garlic and shallots may sound a little overwhelming, but when cooked, they turned deliciously mild and sweet. If you have no time to peel the garlic and shallots, you can always buy pre-peeled ones to save time.

See Also: Irish Beef Stew Recipe

This chicken stew is the type of dish I like to cook on an idle weekend, since I get to cook a huge batch with possibly leftovers for risotto the next day. I was inspired to make this after seeing pigpig’s gorgeous chicken in shallots and garlic photos, however I bake my chicken stew in an oven instead of cooking it on the stove top (as I always do for my stews) – in this way, I don’t have to watch the stove. If you do not have an oven, you can simmer the stew over the stove top for about an hour, or until the chicken meat is so tender that it falls off the bones easily.

garlic and shallots

40 cloves of garlic and shallots

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30 Responses to “Chicken in 40 Cloves of Garlic and Shallots”

  1. sam — October 8, 2013 @ 8:42 pm

    Mayi know what to subsitute for bay leaves?


    • wiffy replied: — October 9th, 2013 @ 11:36 am

      there is no need to substitute if you don’t have it.


  2. Axy Ang — February 19, 2014 @ 3:30 pm

    hello this looks really delicious. do you think it is okay if I use yellow onions instead of shallots for this recipe?



  3. yen — March 1, 2015 @ 10:06 pm

    So delicious! I added a yellow onion, sliced fresh corn and cubed potatoes. A simple and wonderful one pot dish


  4. Fey — January 19, 2016 @ 7:49 am

    The dish turned out very tasty and the chicken beautifully tender. But it was too tiring and laborious to hand-peel all those shallots and garlic! Also next time I will use my own stock because the store-bought chicken stock turned out to be too rich for my stomach. But my housemate loved it.