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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. sam — October 8, 2013 @ 8:42 pm

    Mayi know what to subsitute for bay leaves?

    Reply

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

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

      Reply

  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?

    thanks!

    Reply