Here is my adaptation of a James Beard classic. Notice that the chicken parts are skinless–this way you do away with a prime source of saturated fat. Garlic has many notable health benefits plus its flavorful role in many dishes make this herb a valuable addition to both your medicine chest and culinary creations.

Yield: 6 servings (serving size: 1/6th of the recipe)

3 tablespoons extra virgin olive oil
2 ½ – 3 pounds of skinless chicken parts (preferably free range chicken raised without antibiotics or hormones)
1 teaspoon salt
1 teaspoon pepper
40 cloves of garlic
12 ounce package of sliced white mushrooms
1 pound red potatoes, washed, scrubbed and halved
2 whole medium onions
2 cups burgundy cooking wine
2 cups organic chicken broth
1 sprig fresh rosemary
3 sprigs fresh thyme

Preheat oven to 350º. Rinse chicken and pat dry. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add chicken parts and season with salt and pepper on both sides. Sauté chicken on both sides until just brown and remove chicken from fry pan and set in a large baking dish suitable for cooking in the oven. In the same skillet, add the 40 cloves of garlic and cook in the oil and juice from the chicken until brown on both sides. Add garlic to baking pot. Add mushrooms to skillet and cook over medium high heat until much of the water has evaporated and the mushrooms are brown. Remove mushrooms and add to the baking pot. Add one tablespoon olive oil into skillet, add potatoes and cook over medium high heat until both sides are brown. Add potatoes into baking pot. Add onions, burgundy wine, chicken broth, rosemary and thyme into casserole dish. Cover and place in oven. Cook for 60 minutes, basting once during cooking.

Nutritional Information per Serving (1/6th of the recipe):
Calories: 502, Fat: 10 g, Cholesterol: 133 mg, Sodium: 1220 mg,
Carbohydrate: 38 g, Dietary Fiber: 3 g, Sugars: 7 g, Protein: 57 g

Recipe Source: An excerpt from the book Cholesterol Down. To learn more about this book please visit

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