Chicken with 40 cloves of garlic
- 1 ready-to-cook chicken (approx. 1.25 kg)
- 3 Garlic bulbs
- 150 ml white wine
- 4 EL Olive oil
- 5 EL dry sherry
- 2 TL dried thyme
- Salt
-
Cayenne pepper - 350 g Zucchini
- 1 untreated lemon
- 250 g cherry tomatoes
- black pepper
50 minutes
light
- 1.
- Divide the chicken into 8 pieces, wash and pat dry. Divide the garlic bulbs into individual cloves, except for a half, do not peel. Spread the chicken and all of the garlic on the oven pan. Mix the white wine, oil, sherry and thyme together. Season with salt and cayenne pepper. Drizzle over the chicken. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35-40 minutes. Wash and clean zucchini, cut into pieces. Wash the lemon, pat dry, cut into wedges. Wash the tomatoes, drain them. Place the zucchini and lemon on the dripping pan for 20 minutes, and tomatoes 10 minutes before the end of cooking. Season with salt and pepper. Bread tastes good with it
- 2.
- Note: The soft garlic cloves are pressed out of the shell onto slices of bread and coated with it
1 person approx.:
- 540 kcal
- 2260 kJ
- 48 g protein
- 33 g fat
- 4 g carbohydrates
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