Sunday, April 30, 2006
Garlic and Chicken
A stove-top variation of a classic French recipe: Chicken with 40 Cloves of Garlic. Really simple and quick with succulent, sweet garlic and flavorful chicken.Brown chicken parts (thighs and legs are best) in oil, remove and sprinkle with salt and pepper, pour off most pan fat and saute 20 or more peeled garlic cloves till golden. Chicken goes back in pan with a cup of white wine, a bunch of whatever fresh herb is available (thyme or oregano) and vegetable drawer remains like parsley, celery etc. Cover and simmer about a half hour turning the chicken occasionally and adding a little water if sauce is drying out. Small potatoes, par boiled, are optional.
# posted by ira @ 12:05 PM 
