Saturday, February 27, 2010

40 Clove chicken

40 cloves (3 to 4 heads) garlic, separated from the head and
1 Tablespoon (15 ml) olive oil
2 to 3 pounds (1 - 1.5 Kg) chicken pieces, skin and all visible fat
1 cup (250 ml) white wine or chicken stock (plus additional if
1/2 teaspoon (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tablespoons (30 ml) all-purpose flour
Method of Preparation
Place the cloves of garlic in a saucepan with enough water to
cover. Bring to a boil and simmer uncovered for 10 minutes.
Drain and set aside. Heat the olive oil in a large pot over high
heat. Brown the chicken pieces on all sides. Add the wine or
chicken stock, thyme, salt, pepper, and reserved garlic. Bring
to a boil and simmer covered for 40 to 45 minutes. Remove the
chicken and garlic to a serving platter. Measure the liquid
remaining in the pan, and add more if necessary to make 1 cup
(250 ml). Return the liquid to the pot and bring to a boil. Mix
a little of the liquid with the flour to form a slurry, and add
to the liquid. Cook 3 to 5 minutes, stirring constantly, until
the sauce has thickened. Spoon over the chicken pieces and serve
Makes 4-6 servings"

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