Description
This is a lot of garlic a whole bulb goes into this. For that reason it is sliced not minced. Eating the garlic is up to the individual. I sure would.
This is a take of of the 40 clove chicken recipe but made stove top and uses elephant garlic (milder) not the regular garlic.
Ingredients
- Salt
- Pepper
- Paprika
- Flour
- Olive Oil
- Butter
- Chicken Legs
- Chicken Broth
- Dry White Wine
- Elephant Garlic
- Fresh Parsley
Instructions
- Mix first 4 ingredients together
- Coat chicken with flour mixture
- Heat the oil and butter in a frying pan
- Add chicken and cook, covered, over medium to high heat until browned, about 5-7 minutes
- Turn chicken and continue cooking until browned on the other side, 5-7 minutes longer
- Add broth, wine and garlic
- Cover and simmer for about 15 minutes
- Turn chicken and continue simmering until chicken is done, about 15 minutes longer or until chicken is no longer pink at the bone
- Transfer chicken to platter and boil juices over high heat until about 1 / 3 cup remains
- Spoon juices over meat, salt and pepper to taste and garnish with parsley