24 November 2006

chicken in garlic and shallots

1 whole chicken cut into 8 pieces or 10 chicken thighs
salt and freshly ground black pepper
1/2 c plus 2 T olive oil
10 peeled cloves of garlic
10 shallots, peeled and split in half from stem to root
several springs parsley, sage, thyme

large ovenproof straight sided saute pan with tight fitting lid

preheat oven to 350 F. season chicken liberally with salt and pepper. toss with 2 T olive oil and brown on both sides in wide frying pan or skillet over high heat. remove from heat, add garlic, shallots, whole herbs, and remainder of the olive oil. cover and bake for 1 1/2 hours.

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