Charlie's 16-clove Garlic Chicken
Charlie's 16-Clove Garlic Chicken, leans more toward the lunch component than breakfast and is offered in the spirit of creating an event that allows families to gather sharing time, love and conversation over good food.
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Amount Per Serving
Calories from Fat 618
% Daily Value *
Total Fat 69g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 36g
Total Carbohydrates 28g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for the chicken
- 2 organic whole skin-on chickens cut into 10 pieces each (two legs, two wings, two thighs, each breast cut into two pieces — so you have four breast pieces)
- 1/2 cup flat-leaf parsley, chopped
- 1/2 cup whole mint
Ingredients for the sauce
- 2 cups fresh-squeezed lemon juice
- 1/2 cups extra virgin olive oil
- 1 teaspoon red wine vinegar
- 16 whole cloves of garlic, crushed (I use garlic from Glorious Garlic Farm)
- 10 cherry tomatoes, cut in half
- 10 medium mushrooms, sliced about 1/4-inch thick
- Salt and pepper to taste
- Set oven to 400 degrees.
- While the oven is heating, lightly flour the chicken pieces. Place chicken in a roasting pan with a touch of extra virgin olive oil to prevent sticking.
- Place in oven and roast for 20 minutes. Then reduce oven to 300 degrees and continue roasting the next 20 minutes.
While the chicken is roasting, it is time to make the sauce
- Pour all the sauce ingredients into a saucepan, and whisk over medium heat until completely mixed. Turn down to simmer. Stir occasionally.
- After the chicken has cooked for the time above, remove from oven, patting off any excess olive oil with a paper towel. Transfer to an oven-friendly serving dish, at least three inches deep, and pour the sauce evenly over all the pieces.
- Return to the oven at 300 degrees for another 20 minutes, basting once or twice.
- Remove from the oven. Sprinkle with parsley and mint.
- Cafe at Adele's talented sommelier, Steve Sanchez, recommends serving Elouan Winery's Pinot Noir.
- This Pinot is the result of California wine maker Joe Wagner's move to Oregon where the grapes from three regions have been combined to produce a unique blend that's crowd-friendly, readily accessible and reasonably priced, about $20 per bottle. Yummmy!
Cafe at Adele's http://www.adelesrestaurantandlounge.com/