Photo: Lily Banse
Chicken with forty cloves of garlic
21 ingredients
30 min + 2 hr
Serves 4
openrecipes
This dish isn’t usually cooked with shallots but we’ve added a few to make the sauce extra delicious. Leave them out if you prefer.
Estimated Nutrition (whole recipe, rough)
629
Calories
44g
Protein
25g
Fat
62g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Kale | 1 cup chopped (67g) | 33 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz shallotsshallots
- 1.35kg/3lb oven-ready fresh chicken
- ½ lemon
- 1 large bay leaf
- 1 tbsp finely chopped fresh thyme
- 25g/1oz butter
- 1 tbsp sunflower oil
- 40 garlic
- 150ml/5fl oz vermouth
- 250ml/9fl oz chicken stock
- 2 tbsp chopped fresh tarragon
- 100ml/3½fl oz double cream or crème fraîche
- flaked sea salt and freshly ground black pepper
- 1 baguette
- 1kg/2lb 4oz medium floury potatoes
- 75g/2½oz butter
- 100g/3½oz rindless smoked streaky bacon
- 300g/10½oz fresh kale
- 6 spring onions
- 200ml/7fl oz double cream
- flaked sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes