My version of a classic.
2 Tbsp olive oil
1 whole skinless chicken, 2-3 pounds
1/2 medium onion, diced
1 stalk celery, chopped
1/2 cup vermouth (not Core, 0 points per serving, or use stock instead)
40 cloves garlic, unpeeled
1/2 teaspoon rosemary
1/2 teaspoon thyme
2 bay leaves
Remove skin from chicken, if it didn’t come that way. In a heavy French-style casserole or Dutch oven over medium-high heat, add olive oil and brown chicken
on all sides. Remove chicken and set aside, and pour off all but 1 teaspoon fat.
In the same pan, sauté onion and celery. Add vermouth, stirring to get up all
the brown bits off the pan.
Put the chicken back in the pan and sprinkle the 40 (unpeeled) cloves garlic,
the rosemary, and the thyme over it, and tuck the bay leaves into the wine. Cover
and bake at 375°F for about 1 hour.
Remove chicken to serving dish and let rest 5 minutes. Meanwhile, remove garlic
cloves from pan and reserve. Squeeze 3 or 4 of the cloves into the sauce, and mash them.
Carve chicken, and spoon a little of the sauce over it. Serve garlic cloves on the side. They are good squeezed onto pieces of French bread or smashed steamed potatoes.
Core Recipe, 5 points on Flex
Per Serving: 218 Calories; 9g Fat (41.9% calories from fat); 19g Protein; 9g
Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch);
2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.