In article >,
Kate Connally > wrote:

> As I continue to try to use up the massive amount of
> garlic my sister sent me I made this recipe on Sunday.
> Didn't eat it until Monday and Tuesday though (I got a
> late start and got hungry while it was still cooking so
> I ate something else and then wasn't hungry for the
> chicken when it was done.
>
> I made mashed potatoes (the new Ore-Ida frozen type that
> you steam in the bag and then mash and add butter and milk -
> pretty good) and green beans (Delmonte canned). I had the
> rest of the wine with dinner, a Columbia Valley (Washington)
> Riesling that I picked up in Walla Walla when I was on my
> trip to Montana last fall.
>
> THE STINKING ROSE 40 CLOVE GARLIC CHICKEN
>
> 1 T. butter
> 2 T. extra virgin olive oil
> 2-3 lb. roasting chicken, washed and cut into pieces
> salt and freshly ground white pepper to taste
> 4 T. fresh rosemary
> 1 c. flour
> 40 cloves garlic, peeled
> 1 c. dry white wine
> 4 c. chicken stock
> 1/2 c. heavy cream

<lol> I've been known to use up a lot of garlic for stuffed cabbage. :-)
--
Peace! Om

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