Dinner · Healthy Focused · Lunch · Poultry
40-Clove Garlic Chicken with Shallots and Tarragon
40-Clove Garlic Chicken with Shallots and Tarragon. Made with chicken thigh, chicken stock and white wine. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 4 chicken thighs
- salt, to season
- pepper, to season
- mixed herb, to season
- 3 shallots, chopped
- 40 cloves garlic, unpeeled
- 120 ml ( 1/2 cup) dry vermouth, or white wine
- 3 sprigs fresh parsley
- 1 teaspoon dried tarragon
- 180 ml ( 3/4 cup) chicken stock
How to make 40-Clove Garlic Chicken with Shallots and Tarragon
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Pre-heat the oven to 180°C (350°F)
- 02
Season the chicken with the salt, pepper and mixed herbs. Set aside.
- 03
Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
- 04
Take the chicken out and set aside.
- 05
Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
- 06
Add the garlic cloves and gently cook them for about 2 minutes.
- 07
Pour in the vermouth or white wine and gently cook so that it reduces slightly.
- 08
Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
- 09
Bake in the oven for 20-25 minutes or until the chicken is cooked through.
- 10
Serve with crusty bread and vegetables of your choice.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Additional references: Original recipe on Tasty.co
