How to Make Cabernet Sauvignon Recommendations Under $20

Chicken With 20 Cloves Of Garlic

Cabernet sauvignon undoubtedly dominates napa valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim.

Recipe Summary Chicken With 20 Cloves Of Garlic

There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only.

Ingredients | Cabernet Sauvignon Recommendations Under $20

⅔ cup olive oil

¼ cup red wine vinegar

20 cloves garlic

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1 large whole chicken, cut into 6 serving pieces

1 teaspoon olive oil, or as needed

1 pinch salt and freshly ground black pepper to taste

2 tablespoons chopped fresh Italian parsley (Optional)

Directions

Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.

Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.

Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.

Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

Info | Cabernet Sauvignon Recommendations Under $20

prep: 20 mins cook: 40 mins additional: 8 hrs total: 9 hrs Servings: 6 Yield: 6 servings

TAG : Chicken With 20 Cloves Of Garlic

Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,