When I’m feeling cold, hungry and lazy (a frequent combination these days) this is one of my go to dishes. The prep time is under five minutes and the result is straight up delicious. No need to peel the garlic cloves here, simply eat around the skins when the dish is ready. It saves tons of time. I like this served with couscous, or even easier, a crusty loaf of bread. Round the whole thing out with a green or spinach salad, or pretend that parsley is all the vegetable you need!
- 1 whole chicken, trimmed and cut into pieces, or 8 chicken thighs
- 2 tablespoons olive oil
- 2-3 heads of garlic, seperated into cloves but not peeled
- 1/2 cup chopped parsley leaves
- Salt and pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup white wine or stock
- Place the chicken, oil, garlic, parsley, salt, pepper and cinnamon in the bottom of a large pot or casserole. Pour the liquid on top and mix everything together.
- Turn the heat to medium-high and bring to a boil. Cover tightly and reduce the heat to low.
- Let cook for about an hour, until both the chicken and the garlic are very tender.
- Serve garnished with parsley, on top of couscous or with a loaf of crusty bread.