CHICKEN WITH 40 CLOVES
8 chicken legs
8 chicken thighs
1/3 c. olive oil
1 t. salt
1 t. pepper
1/2 t. thyme
1/2 t. oregano
1/2 t. basil
40 peeled cloves of garlic
1 stalk celery, chopped
1/2 onion, chopped
3/4 c. dry white wine
Remove skin from chicken. Mix dry seasonings. Add oil. Coat chicken in mixture. Arrange in 9x13 pan. Scatter garlic over, then scatter with onion and celery. Drizzle wine evenly over all. Bake at 350 degrees 1 hour.
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