I’m very excited to tell y’all that some of my recipes have been featured in the current issue of Paleo Living Magazine and the lovely folks there have also given Crunchy Mama’s readers an incredible give away – a free (no strings attached) 3-month subscription. Just go to this link to learn how to claim your offer.
It’s a great online magazine (save some trees!) that is full of great articles, recipes and there are NO ads.
And now, some chicken.
This is a great recipe for fans of the dutch oven. It’s very easy and tastes amazing so don’t wait to try this out.
The hardest part to this recipe is peeling the 30-40 garlic cloves. I know it sounds pretty daunting but it isn’t that strong on the garlicky taste once it cooks for a while.
Preheat your oven to 400. Grab a whole chicken and cut up into 8 pieces, seasoning with salt and pepper. Pour a bit of fat (butter if you are primal or olive oil/coconut oil) into your dutch oven over high heat and brown your chicken in batches.
Once all the chicken is browned, add the garlic cloves to the dutch oven and cook for a minute.
Then add chicken pieces back to the stove. Add some rosemary and thyme. Stir to combine and pop it in the oven for 20 minutes covered.
Take the dutch oven out of the oven and baste the chicken with the sauces. Put it back in the oven and cook uncovered for another 20-30 minutes until it is done (juices should run clear).
Then, you can remove the chicken pieces and cover loosely with foil while you make the sauce for serving.
Over medium-high heat, mash the garlic pieces
Stir in some white wine and cook for 2-3 minutes. Then stir in some chicken stock and reduce for 5 minutes. Optionally, you can finish with 2-3 TBSP of room-temperature butter.
Spoon a bit of sauce on your chicken and serve.
You’ll Need:
- One 4-5 lb chicken, cut into 8 pieces
- Salt and pepper to taste
- 3 TBSP fat of your choice (butter if you are primal, olive oil or avocado oil)
- 30-40 garlic cloves, peeled
- 1 TBSP rosemary
- 1 TBSP thyme
- 1/4 cup white wine
- 3/4 cup chicken stock
- OPTIONAL 3 TBSP butter at room temperature to finish sauce
- Preheat oven to 400
- Season chicken with salt and pepper
- In a dutch oven over medium-high heat, heat up the fat of your choice and brown your chicken pieces in batches and transfer to a plate
- Add garlic to the dutch oven and cook for 1 minute. Turn off heat.
- Add chicken back to the dutch oven. Add herbs and stir to combine
- Cover and cook in the oven for 20 minutes
- Remove lid, baste chicken with the juices and cook uncovered for 20-30 minutes until chicken is cook and juices run clear
- Remove chicken pieces to a plate and cover loosely with foil
- Set the dutch oven back on medium heat and crush garlic with the back of a spoon.
- Add white wine and cook for 2-3 minutes
- Add chicken stock and reduce for 5 minutes until it is thickened
- OPTIONAL: Finish the sauce with butter, one TBSP at a time
