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Chicken and Garlic Stew

Chicken and Garlic Stew

Martha

Martha

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CURTISA1127
24

CURTISA1127

12/3/2003

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!!!

RAINCLOUD
12

RAINCLOUD

12/3/2003

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.

SWEETOLIVE
11

SWEETOLIVE

12/3/2003

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

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