Death By Garlic Chicken Recipes

DEATH CHICKEN

Death Chicken image

Thanks to Chef Queen of Cups for posting a lower-fat version of this recipe. Here is the original...low-fat it is not (!), but to me, it is the ultimate comfort food. It gets its name from the strong Southern tradition of bringing a covered dish to families in mourning (with a double meaning resulting from the saturated fat content!) --this was the favorite of all the comfort foods brought on one such occasion. It's from the book "God Save the Sweet Potato Queens" by Jill Conner Browne.

Provided by Spicy Gal

Categories One Dish Meal

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

6 slices bacon
1 cup white rice
3 -4 chicken breasts (or equivalent in other chicken parts, if you prefer)
1 (10 3/4 ounce) can regular condensed cream of chicken soup or 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
1 cup water
1 teaspoon oregano
3 tablespoons dried parsley flakes
ground nutmeg
garlic salt or garlic powder (you won't miss the salt)

Steps:

Line a 9x13-inch baking pan with the bacon.
Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
Bake at 300 degrees F for 2 hours.

Nutrition Facts : Calories 644, Fat 26.9, SaturatedFat 8.1, Cholesterol 111.8, Sodium 946.8, Carbohydrate 58.1, Fiber 1.9, Sugar 0.6, Protein 38.9

DEATH BY GARLIC CHICKEN

Death by Garlic Chicken image

Number Of Ingredients 11

Ingredients

8 chicken legs and thighs, skinned and separated
2 tablespoons oil
1 large onion, coarsely chopped
4 ribs celery, sliced into 1/4-inch pieces
2 tablespoons minced fresh parsley, or 2 tea dried parsley flakes
1 teaspoon dried tarragon
1/2 cup dry vermouth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash of nutmeg
40 cloves garlic, separated but not peeled

Steps:

Brush chicken pieces on all sides with oil. In a large casserole or 5-to 6-quart heavy Dutch oven, combine onion, celery, parsley, and tarragon. Place chicken pieces over vegetables and herbs and pour vermouth over chicken. Sprinkle chicken with salt, pepper, and nutmeg. Distribute unpeeled garlic cloves throughout the casserole, tucking them under chicken pieces. Cover casserole tightly (you might fit a piece of foil around the top under the lid). Bake chicken in preheated 325° oven 1 1/2 hours. Do not uncover casserole until after this time has elapsed. Serve chicken with garlic, advising the diners to squeeze flesh from papery coat. The garlic is especially tasty when eaten on crusty bread.

Nutrition Facts : Nutritional Facts Serves

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