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Chicken in 40 Cloves of Garlic and Shallots

Browning chicken

Browning chicken before baking the casserole is optional (step 1), but it definitely adds additional depth and flavour to the stew.

Chicken in Garlic & Shallots Recipe

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.

Serves: 4-6

Prep Time: 30 mins

Cook Time: 2 hours


  • 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 herbs (such as Italian seasoning) or assorted fresh herbs such as rosemary & thyme
  • salt and black pepper to taste

You also need:

  • Dutch oven or oven-safe casserole (at least 3-litre capacity)


  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 (392°F) 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.

Noob Cook Tip

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.

Adapted from Pig Pig's Corner

Leave a Comment

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.