Recipe of the Week


Prep Time:1½ Hours
Yields: 4–6 Servings

Don’t let a little garlic scare you. In addition to adding an unbelievable flavor to the oven-roasted chicken, you can be guaranteed to have zero vampires around the house.

1 (3–4 pound) chicken, cut into 8 pieces
25 cloves garlic, peeled
25 cloves garlic, peeled and thinly sliced
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
½ cup dry vermouth
¾ cup chicken stock
1 tbsp chopped tarragon

Preheat oven to 350°F. Season chicken pieces to taste using salt, pepper and granulated garlic. In a large Dutch oven, heat oil over medium-high heat. Add chicken and cook 7–8 minutes on each side or until golden brown. Transfer to an 8” x 8” baking dish and set aside. In the same Dutch oven, add all 50 garlic cloves and cook 6 minutes or until just starting to brown, stirring often. Add vermouth and cook 2 minutes or until slightly reduced, scraping up fonds. Add stock, bring to a rolling boil and cook 2–3 minutes. Pour stock mixture over chicken and bake 30–40 minutes or until chicken is cooked thoroughly. Garnish with chopped tarragon.























































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