40 Cloves Of Garlic Luscious Legs
From mystic_river1 16 years ago
- 60 minutes to make
- Serves 6
Emeril!Emeril! Emeril! What a show he had on to night and this is just one of the recipes. I wish I had smellavision like he says!
Ingredients
- 6 chicken leg quarters, thighs and drumsticks connected (about 3 1/2 pounds) shopping list
- 1 1/2 teaspoons salt shopping list
- 3/4 teaspoon plus a pinch of freshly ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- 2 large onions, sliced shopping list
- 40 whole garlic cloves, peeled shopping list
- 1 1/2 tablespoons all-purpose flour shopping list
- 2 1/2 cups chicken stock shopping list
- 3 to 4 sprigs fresh rosemary shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/2 teaspoon lemon zest shopping list
How to make it
- Rinse the chicken leg quarters under cool running water and pat dry with paper towels.
- Season all over with 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper.
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large ovenproof skillet and, when hot, add the chicken leg quarters and cook until browned on both sides, 10 to 12 minutes.
- Add the onions and garlic to the skillet and season with 1/4 teaspoon of the remaining salt and a pinch of the black pepper. Cook, stirring occasionally, until the onions have wilted and are lightly golden and the garlic cloves are caramelized slightly, 6 to 8 minutes.
- Add the flour and stir to combine.
- Cook, stirring, for 1 to 2 minutes.
- Add the chicken stock, rosemary and lemon juice to the skillet and season with the remaining salt and pepper.
- Return the chicken to the skillet and bring to a boil.
- Sprinkle the chicken with lemon zest. Cover the skillet and transfer to the oven.
- Cook for 30 minutes, or until chicken legs are cooked through and tender.
- Serve immediately, with some of the pan juices ladled over all. Serve with Basmati Rice.
- BAMM!
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