Chicken in Garlic & Shallots

Chicken in Garlic & Shallots Recipe

• Serves: 4-6
• Prep: 30 mins
• Cook: 2 hrs 0 min

You may serve the stew as it is, or with cooked macaroni. After 2 hours of baking, the chicken meat will fall off the bone easily, so you have the option to serve it as a whole drumstick, or shred the meat before serving.

In addition to the ingredients stated in the recipe, you also need a Dutch oven or oven-safe casserole (at least 3-litre capacity), kitchen tongs and oven gloves (preferably silicon material as it can withstand higher temperatures).

Adapted from Pig Pig's Corner

Ingredients

• 1 kg chicken drumsticks or thighs rinsed and patted dry with paper towels
• 1 tbsp olive oil
• 20 grams butter
• 1 stalk celery sliced thinly
• 40 shallots peeled
• 40 garlic cloves peeled
• 800 ml chicken stock
• 4 carrots peeled and cut to small chunks
• 200 grams fresh shiitake mushrooms stalks trimmed & discarded
• 2 bay leaves
• 1 tbsp dried mixed herbs (e.g. herbs de provence/Italian herbs) or assorted fresh herbs such as rosemary and thyme
• salt to taste
• freshly cracked black pepper to taste

Instructions

1. Heat oil in cast-iron pan/dutch oven. Brown chicken pieces on both sides by batches and set aside.
   
2. Using the remaining oil left in the casserole, melt butter. Add celery and fry for about 1 minute. Then add shallots and garlic, fry briefly for another minute until fragrant.
   
3. Add chicken stock, carrots, mushrooms, bay leaves and dried herbs. Once everything comes to a simmer, turn off the heat. Add the browned chicken pieces prepared in step 1 back to the casserole. Cover with lid.
   
4. Transfer casserole to an oven, and bake at 200°C for about 2 hours. If the stew becomes dry, add hot water. Season to taste with salt and pepper. Serve on its own or with cooked macaroni.