Poulet A L'ail (Chicken With Garlic) Recipe


Ingredients

2 chickens (2 1/2-lb each) halved or, quartered
1 salt, pepper
4 cup boiling water
1/4 cup beef broth
4 bay leaves
1 large onion, chopped
1/2 head garlic, cloves minced
1 tbsp butter or margarine
1 cup dry white wine
1/2 cup tomato puree
1 tbsp chopped parsley
1 parsley sprigs (optional)


Directions

Sprinkle chickens with salt and pepper to taste and bake at 350F 1
hour. Meanwhile, combine water, broth and bay leaves and bring to
boil. Reduce heat and let simmer. Saute onion and garlic in butter
until onion is tender. Add wine and cook over low heat 15 minutes.
Stir in broth mixture and tomato puree. Add chopped parsley. Cook
over low heat 1 hour. Strain and pour over baked chicken. Garnish
with parsley sprigs, if desired.


Servings: 8 servings

 

 

Poulet A L'ail (Chicken With Garlic) Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry; Vegetable


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Written recipes as an idea can be tracked far back into antiquity, in fact as far back into history as ancient Egypt, and quite possibly further than that. Having said that, in the main part, these old records were just basic pictorial recipes for food preparation.

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Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including parsley and basil. The introduction of these new foods and spices created an increase in recipe publications, most of which still exist in private collections.

The TV revolution gave us TV chefs and the recipe books that accompanied them.

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We hope you enjoy this Poulet A L'ail (Chicken With Garlic) recipe.

 


Poulet A L'ail (Chicken With Garlic) Recipe, one of many tasty recipes brought to you by Recipes Ideas




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