Twenty-garlic chicken dinner

Yield: 1 Servings

Measure Ingredient
1 \N Whole (3 to 3-1/2-lb) frying chicken
1 teaspoon Salt
1 teaspoon Paprika
½ teaspoon Pepper
1 teaspoon Olive oil
1 large Onion; sliced
1 medium Bulb garlic (about 20 cloves)
\N \N Mashed potatoes (instant or scratch)

This recipe is from the September issue of Pillsbury Classic Cookbooks; Easy Weeknight Meals

Remove giblets and as much fat as possible from chicken. Rinse and drain chicken, pat dry inside and out with paper towels. In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place sliced onion in a 4 quart crockpot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel colves. Place garlic cloves in and around chicken. Cover and cook on low setting for at least 7 hours, or until chicken is fork-tender and juices run clear. Ten minutes before serving, prepare mashed potatoes. With slotted sppon, remove chicken, onion, and garlic from crockpot. Squeeze 4 cooked garlic cloves onto mashed potatoes and mix well. Reserve remaining cooked garlic cloves to spread on bread or vegetables. Serves 4. Serve chicken with the slices of onion, mashed potatoes, steamed broccoli or whole green beans, and warm apple crisp with cinnamon ice cream for dessert.

Posted to Bakery-Shoppe Digest V1 #200 by Cindi Wafstet <wafstet@...> on Aug 24, 1997

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