40 Cloves Chicken & Noodles

• 40 cloves Garlic, Peeled
• 2 stalks Celery, Chopped
• 1 Tablespoon Olive Oil
• 1 whole Fryer Chicken, Cut Into Pieces, Skin Removed
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Sage
• 2 sprigs Fresh Italian Parsley
• 3/4 cups Dry White Wine
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Vermouth
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1 dash Red Pepper Flakes
• 12 ounces, weight Jersusalem Artichoke Noodles

1. Place garlic cloves and chopped celery in the bottom of a 5-6 quart slow cooker pot.
2. Heat oil in a large nonstick pan over medium high heat.
3. Brown chicken on each side.
4. Dont over crowd the panyoull probably need to do this in batches.
5. Once chicken is browned, place it on top of the garlic and celery.
6. Finely mince fresh herbs.
7. In a small bowl, whisk together wine, lemon juice, vermouth, fresh herbs, salt, pepper, and red pepper flakes.
8. Pour mixture over top of the chicken.
9. Cook on low for 3-4 hours, or until juices run clear.
10. Carefully remove chicken from the pot and shred as much as possible, removing bones.
11. Set chicken aside and discard the bones.
12. Bring a pot of water to a boil.
13. Cook pasta as instructed on package.
14. Remove pot from heat and drain the noodles.
15. Add pasta to the slow cooker and toss it in the cooking liquid.
16. Serve pasta topped with shredded chicken and cloves of garlic.
17. You can usually find Jerusalem artichoke noodles/linguine in the pasta aisle with the specialty pastas.
18. It lends a nice, warm, nutty flavor that meshes well with the garlic.
19. If you cant find them, everyday linguine will do the job just fine.

garlic, stalks celery, olive oil, fryer chicken, rosemary, sage, parsley, white wine, lemon juice, salt, black pepper, red pepper, noodles

Taken from tastykitchen.com/recipes/main-courses/40-cloves-chicken-noodles/ (may not work)