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Chicken in 40 Cloves of Garlic and Shallots

   

Chicken in 40 Cloves of Garlic and Shallots

Check Out: Irish Beef Stew Recipe

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

  1. Angie@Angie's Recipes — July 15, 2012 @ 2:54 am

    Looks really flavourful and delicious!

    Reply

  2. Connie Sim via Facebook — July 17, 2012 @ 3:17 pm

    Look delicious, will give it a try…

    Reply

  3. Rose — July 18, 2012 @ 8:20 pm

    Wiffy,

    Will the result be as good if I remOve the chicken skin?
    Thanks.

    Reply

    • Rose replied: — July 20th, 2012 @ 9:49 pm

      I cooked with the skin over the stove for over 1.5 hours. It was very yummy. My 5 year son asked if it is from a restaurant :)

      Thank you Wiffy for sharing such a wonderful and easy recipe. I m going to try using pork ribs and rice cooker to cook this dish.

      Reply

  4. Michelle Tan — July 25, 2012 @ 8:31 am

    Hi Wiffy

    If i do not wish to use oven to stew the chicken but use claypot to simmer it…is it okie?

    Reply

    • wiffy replied: — July 25th, 2012 @ 5:27 pm

      Yes, you can use a claypot :)

      Reply

  5. David Hen via Facebook — July 31, 2012 @ 9:34 pm

    love it but no oven ………

    Reply

  6. David Hen via Facebook — July 31, 2012 @ 9:38 pm

    but i still like this recipe ..

    Reply

  7. MUMZTAN — August 28, 2012 @ 10:30 am

    hello.. loving ur dish! but, possible to do it in a slow cooker?

    Reply

    • wiffy replied: — August 28th, 2012 @ 12:01 pm

      Hi! Yes, you can!

      Reply

  8. gladys — October 7, 2012 @ 11:24 pm

    what is chicken stock?

    Reply

  9. RS — March 24, 2013 @ 6:16 pm

    Hey! Great website!
    I followed your recipe for this dish and it tastes great! However, I felt that the stew was too oily (I used the instant chicken stocks that are readily available in NTUC). Do you have any recommendation on how I can reduce the oilyness of this dish? Thanks!

    Reply

  10. Shokora — October 7, 2013 @ 3:20 pm

    What can i substitute with chicken stock? I do not have homemade chicken stock and dont fancy using those cube chicken stock. Can i just use water? Or any other easy substitution?

    Reply

    • wiffy replied: — October 7th, 2013 @ 4:58 pm

      You don’t need to use home-made chicken stock. Have you tried those tetra-pak chicken stocks? Those are better than cube stock for stews. I don’t recommend just water as it will be too plain.

      Reply