To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
Instagram: http://www.instagram.com/mrsvitale
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
source
I'm sure this is tasty but for me it's a completely different recipe to the original French version. Cooking the garlic with the peel on for just a few minutes prior to cooking the chicken is an important step. It builds flavor in the pan and serves to crisp up the skin and helps it from falling off into the sauce so easily. After the chicken is cooked, I just remove it along with any aromatic herbs, then just mash each clove with a fork and discard the skin. Since the garlic gets all jammy the skin sticks together and can be removed in one piece. Prefer cream in my version as well.
Tried it today. 1.5 cups of white wine and 2 cups of stock is an insane amount of liquid. I used 1 cup of stock and still had too much liquid. Use 0.5 cup of wine and 0.5 cup of stock as used in the OG recipe by Patricia Wells from Le Mistral
At what temperature do you cook the chicken in the oven?
Ewwww too garlicky
Our favourite garlic chicken recipe was given to me by a French friend of over 40 years. A whole chicken, a bottle of red wine, three bulbs of garlic Herb du Provence and slow pot roast in the oven. Never fails, done it dozens of time. Next day boil up the carcass, it makes stunningly good stock!! Yes lots of garlic, no problem. Going to try your take on it!😁🇬🇧🇬🇧
I wonder if you could use chicken breast..? Anybody tried?
Nice recipe Laura. Could you please guide what would be a substitute for wine in the recipe.
Super
I only had 7 cloves but I just made this and it’s delicious!
you dont have to peel the cloves…
Amazing flavor! Made this last night exactly as shown and it was over the top. Had a nice smooth chunk of garlic with every bite.
Wine substitute?
No reason why I couldn’t use mushroom broth and mushrooms as well-
What brand cookware do you use lovely L.V.?
👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾
How she burn her mouth all time ????
We tried this tonight over angel hair. It was good, but I think it needs the full 90 minutes to get the flavor into the meat a little more. How much butter would you recommend to touch this up?
This looks like Ina Garten recipe then as soon as I typed it you said it was her recipe lol I've made this and its delicious 😋
Director: How much garlic do you want?
Laura: Yes.
I made this recipe for dinner tonight. It’s so delicious and easy to prep!!
It’s not garlicky enough… 😊😍🤭😋
Laura, I wish when you make these recipes that you would say what brand of wine, sherry, etc. you use. I have never liked the taste of alcohol. As a matter of fact I haven't tasted alcohol in almost 40 years so I have no clue what you're using.
Hi Laura, for a keto friendly take on ur recipe, can I just use almond meal instead of flour to dredge the chicken? And as for keto sides, would mashed cauliflower and roasted green beans work?
Have y'all seen the ytp version of Ina Garden's 40 cloves of garlic 🤣
Chop all those cloves in half, more flavor.
This dish looks so good tho…
Thanks Laura😄for this amazing recipe. Just made it and it tastes sooooo good. Family weekly staple now. Thku 😍X
What kind of wine should I use?
you talk a lot !
What brand name wine she use?
What side dish do you recommend?
I like how you xplane in detail
Here to show some love from Rose Litchen.
Interesting recipe I love chicken and garlic so this will work for me👌
Definitely understand this
I prefer chicken stew and pineapple chicken Mexico version
40 cloves of garlic i guess no vampire will come near lol
I’m in like with you more then the food.
Awesome job! 👍🏻👍🏻
40 cloves of garlic is the normal portion a day for a Romanian hahahah
Love the new kitchen!
Ina Gartens is so much better!
Please show us some BBQ cuisine.