No, That Ingredient Amount Is Not a Typo. Just Trust Me, Try It and I’m Sure You’ll Agree!

I was glad to know that I wasn’t the only person who thought a recipe calling for that much garlic sounded absurd.  You can’t help but assume that with a whopping 20 cloves of garlic, the taste is going to be completely overwhelming – but it’s not!  It’s a perfect mix of big flavors.

As an added bonus, all those little cloves of garlic will be soft and spreadable.  If you’ve never tried garlic that way, you’re in for a treat.  A big, crusty piece of buttered french bread is the perfect vehicle for all that garlic goodness.

 

Ingredients:

1 teaspoon Morton’s salt

1 teaspoon McCormick Paprika

½ teaspoon McCormick Ground Black Pepper

1 teaspoon Bertolli Extra Virgin Olive Oil

to 3 ½ lb. cut up frying chicken

1 large onion, sliced

20 cloves of garlic

 

Instructions:

Mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.

Place onion slices in a slow cooker. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.

Cover and cook on Low setting 7 to 8 hours.

With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread.

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Quick Tip: If you want to save yourself some cooking time, chicken thighs cook faster than a whole fryer chicken.

Thanks goes to Betty Crocker for this bold recipe!

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