Chicken in Garlic & Shallots
I love lazy cooking where the oven is doing the bulk of the work. This is the type of food I like to cook on an idle weekend, since I get to cook a huge batch (enough to feed the two of us for both lunch & dinner, with leftovers to make risotto for 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. If you love oven-baked stews, check out my chicken stew, beef stew and Irish beef stew recipes.
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40 cloves of garlic and shallots may sound a little overwhelming, but when cooked, they tasted 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.
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
- 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
- Heat oil in cast-iron pan/dutch oven. Brown chicken pieces on both sides by batches and set aside.
- 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.
- 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.
- 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.
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