My Mom's Recipe:
2 (3-pound) whole chickens (I used 1 chicken already cut up--why mess with a whole one. So the rest of the recipe is aleady cut in half. You could also make it with boneless breasts, I think that would also be very good )
1 Tablespoon butter
1 Tablespoon EVOO
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
20-30 cloves of garlic, peeled
1 cup chicken broth
1/4 cup white wine
French bread, sliced diagonally or Italian sliced bread - toasted
Chopped fresh parsley for garnish (optional)
Remove skin from chicken pieces. Rinse chicken with cold water and pat dry. Trim excess fat. Combine butter and oil in a 12" nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken then dredge in a little flour, shake off excess. Add chicken to skillet, cook about 2 minutes on each side till golden. Remove chicken from pan; keep warm.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or more until chicken is done.
Remove chicken from skillet; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced and thickened. Serve sauce and garlic with chicken and toasted bread. Spread the cooked garlic cloves on the bread....delicious. Serves 4 people.
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