Chicken and Garlic Stew Recipe - Allrecipes.com

Chicken and Garlic Stew

Recipe by  

"Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
  3. Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

This is absolutely delicious!!! I received so many compliments on my cooking by making this dish. I cut chicken breast (with bone and skin) in half and I don't measure the white pepper. I seasoned the chicken with the white pepper first and set it aside while I prepared the other ingredients. In order to peel the garlic easier, I boiled water in a sauce pan and dropped the heads of garlic into the water and let it sit for 1 minute. Then I removed the garlic and peeled it. This is a wonderful recipe!!! Excellent!!!

 
Most Helpful Critical Review
Dec 15, 2003

Totally overpowering. No matter what the author of this recipe may say, the amount of garlic used is immense. Unless you are a chain smoker your taste buds will be utterly devastated by this recipe. I made it for myself to test it out and almost had to throw the thing out, the flavor was so overpowering. Cutting the amount of garlic in half may work, however, the overall dish would be nothing special. Don;t expect this one to be the cure-all for your left-over thigh blues.

 

17 Ratings

Dec 03, 2003

I modified this recipe a great deal, but the mix of ingredients stayed about the same.. it was wonderful! Tasty and the chicken was so succulent.

 
Dec 03, 2003

This is an excellent recipe. I fed this to my family and guest. I will be making this again...(O: Sincerely, Debbie A.

 
Dec 03, 2003

My daughter and I both really liked this. My husband thought the combination of spices was too weird though so I probably won't be making this one again.

 
Dec 03, 2003

Excellent! The best recipe I have found for using chicken legs. I pulled the skin off of the legs before cooking. I also used only about 20 cloves of garlic instead of the 50. Turned out tender, flavorful and smelled great cooking. Will make it again.

 
Jun 29, 2004

Dangerous combination: Way too much salt and yet, not a lot of flavor! I'm not even sure what to recommend to make it better.

 
Nov 13, 2005

WoW! I love garlic but I had to pick my mouth up from the ground after reading the amount of garlic...I made this recipe in a 9 x 13 pan instead of a pot....It turned out excellent .....and next time I will use boneless... Thank you...

 

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 1313 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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