Welcome to Food Network Canada

Food Network Canada Online

A word from our sponsors


{

Community

}
Advertisement
Advertisement
{

Family Fun: Chicken Stew with 40 Cloves of Garlic

}

Posted by : Sue Riedl, Fri, Jan 18 2013

  • Share:

Here’s a fun and easy stew recipe that requires, as the name suggests, 40 cloves of garlic — but don’t let the amount scare you. Once cooked, garlic loses its intense bite and pungency, becoming soft, mellow and flavorful. I adapted this classic recipe from a slow-cooker version and pull it out whenever I have lots of people coming over. You can serve it with potatoes (fingerling are great), rice or even over pasta. It’s also easy to make in advance and heat up.


40_Clove_Stew.jpg

Recipe: Easy 40-Clove Chicken Stew
Serves 4-6

Ingredients
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 tbsp cornstarch
40 cloves garlic, peeled (3-4 bulbs)
¾ cup white wine
12 skinless chicken thigh or drumsticks
1 small white onion, sliced thinly
2 tbsp fresh tarragon, chopped
1 tsp salt

40_Clove_Stew_Garlic.jpg

Start with a large pot over medium heat and add 2 tablespoons unsalted butter.

40_Clove_Stew_Butter.jpg

Now add 1 tablespoon Dijon mustard (I used grainy, as I had run out of Dijon) and 1 tablespoon cornstarch.

40_Clove_Stew_Mustard.jpg

Stir this gently over the medium heat until it forms a paste — about one minute.

40_Clove_Stew_Roux.jpg

Add ¾ cup white wine; something with good acidity, like a sauvignon blanc, works well. Make sure it’s also a wine you like: you’ll have a lot left over for drinking!

40_Clove_Stew_Wine.jpg

Add the garlic. And here’s the secret: look for those packs of pre-peeled garlic, which will make this dish a breeze. Otherwise, you need 3-4 bulbs of garlic with each clove peeled, to yield about 40 cloves.

40_Clove_Stew_Add_Garlic.jpg

Throw in the chicken: 12 pieces of skinless chicken thigh or drumsticks (bone-in or -out, doesn’t matter).

40_Clove_Stew_Chicken.jpg

Peel and slice up one medium white onion, then lay the strips all over the chicken.

40_Clove_Stew_Onion.jpg

Finally, add about 2 tablespoons fresh, chopped tarragon. I usually end up adding another tablespoon near the end after I taste the stew.

40_Clove_Stew_Tarragon

Mix everything so the chicken is well covered, then put the lid on your pot and simmer gently on low for 2-3 hours. You want the chicken to be falling apart and the garlic to be completely soft. When done, season with a teaspoon of salt (or to taste) and some fresh ground pepper.

Cross your fingers that there will be leftovers for the next day — but I doubt it!
 

 

Recipe: Easy 40-Clove Chicken Stew

Serves 4-6

Ingredients
2 tbsp unsalted butter
1 tbsp Dijon mustard
1 tbsp cornstarch
40 cloves garlic, peeled (3-4 bulbs)
¾ cup white wine
12 skinless chicken thigh or drumsticks
1 small white onion, sliced thinly
2 tbsp fresh tarragon, chopped
1 tsp salt

Instructions 

  1. Into a large pot, over medium heat, add your butter. Once melted, add the mustard and cornstarch and stir until a paste forms. About 1 minute.
  2. Add the white wine and all the garlic. Stir to combine.
  3. Add in the chicken and cover with the sliced onion and tarragon. Stir gently to make sure the chicken is coated.
  4. Cook over low or med-low (gentle simmer), covered for 3 hours or until chicken is tender and garlic is soft. Stir occasionally.
  5. Season with 1 tsp salt and fresh ground pepper.
  6. Taste and add more tarragon or seasoning if needed. You can also thicken the sauce a bit more by adding another teaspoon of corn starch and stirring till thickened.

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old. 

 

 

 

 

 

 

Related: 


Posted: by Sue Riedl
Filed under: Chicken, garlic, stew, Family Fun

Get to know:Souzan Michael

Add a Comment

Your Name:


Your Comment:
(Max 1200 characters)

Meet Our Hosts

View All Hosts