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Forty-Clove Chicken



  • 3 pounds chicken pieces, skinned
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • Pinch of crushed red pepper
  • 40 cloves garlic, peeled
  • 4 ribs celery, sliced
  • Juice and peel of 1 lemon
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  1. Remove skin from chicken if desired. Sprinkle with salt and pepper.
  2. Heat oil in large skillet over medium heat.
  3. Add chicken; cook 10 minutes or until browned on all sides.
  4. Remove to platter.
  5. Combine wine, parsley, oregano, and red pepper flakes in large bowl.
  6. Add garlic and celery; coat well.
  7. Transfer garlic and celery to slow cooker with slotted spoon.
  8. Add chicken to remaining herb mixture; coat well.
  9. Place chicken on top of garlic and celery in slow cooker.
  10. Sprinkle lemon juice and peel in slow cooker; add remaining herb mixture.
  11. Cover and cook on LOW for 6 hours or until chicken is no longer pink in center.

Yield: about 6 servings

Per Serving: 419 Calories; 28g Fat (61.4% calories from fat); 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 138mg Sodium

Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 3 Fat


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