This Thirty-Clove Chicken is a robust, aromatic dish that transforms simple ingredients into a deeply flavorful centerpiece. The chicken is first browned to lock in juices, then simmered in a rich broth infused with an impressive amount of fresh garlic. As it cooks, the meat becomes tender and absorbs the savory essence of the sauce. Rice is added midway through the cooking process, allowing it to swell with the flavorful liquid and create a hearty, risotto-like texture beneath the chicken. Finished with fresh chives and parsley, this dish offers a perfect balance of savory depth and bright herbal notes. It is an ideal choice for cozy family dinners or when you want to impress guests with a rustic, home-style meal that feels both elegant and comforting.
Thirty-Clove Chicken
Description
This Thirty-Clove Chicken is a robust, aromatic dish that transforms simple ingredients into a deeply flavorful centerpiece. The chicken is first browned to lock in juices, then simmered in a rich broth infused with an impressive amount of fresh garlic. As it cooks, the meat becomes tender and absorbs the savory essence of the sauce. Rice is added midway through the cooking process, allowing it to swell with the flavorful liquid and create a hearty, risotto-like texture beneath the chicken. Finished with fresh chives and parsley, this dish offers a perfect balance of savory depth and bright herbal notes. It is an ideal choice for cozy family dinners or when you want to impress guests with a rustic, home-style meal that feels both elegant and comforting.Ingredients
Directions
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Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Pat the chicken pieces dry and brown them on all sides until golden, working in batches if necessary to avoid overcrowding the pan.
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Remove the browned chicken from the pot and set aside on a plate.
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Reduce heat to medium and stir 1 tablespoon of flour into the remaining fat in the pot, cooking for 1 minute to create a roux.
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Gradually whisk in 1 can (14.5 oz) of chicken broth, scraping up any browned bits from the bottom of the pot.
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Add 30 peeled fresh garlic cloves to the broth mixture.
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Return the chicken to the pot, ensuring it is mostly submerged in the liquid.
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Bring the liquid to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes.
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While the chicken simmers, heat the remaining 2 tablespoons of olive oil in a separate small pan and sauté 1 cup of rice until opaque, about 2-3 minutes.
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Add the sautéed rice to the pot with the chicken, using a fork to gently ease it into the liquid.
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Cover the pot again and continue to simmer for another 25 minutes, or until the rice is tender and the chicken is cooked through.
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Just before serving, stir in freshly minced chives and parsley to brighten the flavor.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
