Recipe courtesy of Filippo Berio Olive Oil
Garlic Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1115
- Total Fat
- 78
- Saturated Fat
- 20
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 82
- Cholesterol
- 319
- Sodium
- 1381
- Total: 2 hr
- Prep: 15 min
- Cook: 1 hr 45 min
Ingredients
3 1/2 to 4 pound chicken, cut into serving pieces
Kosher salt
1/4 cup Filippo Berio® Extra Virgin Olive Oil
1 medium onion, chopped
4 celery stalks, chopped
2 medium carrots, chopped
2 tablespoons fresh parsley, chopped
2 heads garlic, separated into unpeeled cloves (about 25 cloves)
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Serving suggestion: prepared rice
Directions
- Preheat oven to 350 degrees F.
- Season chicken with salt. In a large heavy skillet, heat olive oil over medium heat and saute chicken for about 15 minutes or until lightly browned.
- Place onion, celery, carrots, and parsley in the bottom of a large ovenproof casserole. Layer chicken over vegetables. Tuck garlic cloves between chicken pieces. Pour wine and water over chicken. Sprinkle with thyme, basil, rosemary, and oregano.
- Cover casserole and bake for 1 1/2 hours. Don't lift the cover until cooking time is complete. Skin chicken before eating. Serve with prepared rice.
- Recipe provided by Low Cholesterol Olive Oil Cookbook