French Garlic Chicken
A delicious French garlic chicken recipe that's perfect for any occasion, featuring tender chicken thighs cooked with garlic and herbs.
Equipment
- Dutch oven
Ingredients
- ½ cup olive oil
- 10 to 16 pieces chicken or pheasant thighs see above for substitutions
- Salt and black pepper
- 4 stalks celery chopped
- 2 cups white or yellow onion sliced from root to tip
- 2 heads garlic peeled
- ¼ cup chopped parsley
- 3 tablespoons chopped fresh tarragon optional
- 1 cup white vermouth or white wine
Instructions
- Preheat the oven to 350°F. Heat the olive oil in a Dutch oven or other large, lidded pot over medium-high heat. Sear the skin of the pheasant breasts until nicely browned. If you are using skinless thighs, skip this step. Remove the pheasant pieces as they brown.
- Add the celery and onion and sauté, stirring often, until translucent and soft, about 5 minutes. Turn off the heat. Add the garlic cloves, herbs, salt and black pepper and mix well. Pour in the vermouth. Nestle the pheasant thighs into this, skin side up and above the level of the liquid.
- Cover the pot and bake in the oven 1 hour. Uncover the pot and continue to cook until the top of the meat is browned, typically 20 minutes. Serve with lots of good bread.
Notes
This dish will keep in the fridge for a few days. Reheat it slowly in a 350°F oven until warmed through. You will want about 3 pounds of bone-in white meat for this recipe, from chicken to rabbits to partridges, Cornish hens, or grouse.
Nutrition
Serving: 6peopleCalories: 460kcalCarbohydrates: 16gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 162mgSodium: 182mgPotassium: 764mgFiber: 2gSugar: 3gVitamin A: 521IUVitamin C: 16mgCalcium: 118mgIron: 3mg
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