Tuesday, February 23, 2010

Chicken with 40 Cloves of Garlic

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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