Ingredients
6 tbsp butter, softened,
1 (divided use)
1 tbsp vegetable oil
1 chicken, (3 1/2-pound) cut
1 into 8 pieces, rinsed &
1 patted dry
1 salt and pepper
40 cloves garlic, unpeeled and
1 blanched (see note)
1/2 tsp dried thyme
1 bay leaf
1/2 cup dry white wine
1 cup chicken broth
Directions
in a large deep skillet over medium-high heat, melt 2 tablespoons of
the butter and the oil. Add the chicken, season to taste with salt
and pepper and brown on all sides. Distribute the garlic around the
chicken and season with thyme and bay leaf. Cover. Reduce heat to
medium-low and cook for 30 to 35 minutes, until the juices run clear
when the chicken is pierced with a fork. Tansfer the chicken and
garlic to a platter and keep warm.
Discard bay leaf. Skim and discard fat from the pan. Add the wine and
over high heat reduce the liquid by half. Add the broth; reduce to
3/4 Cup. Remove from heat and swirl in remaining butter. Pour sauce
over chicken and serve. Makes 4 to 6 servings.
NOTE: To blanch, place in boiling water for 10 minutes and drain.
Per Serving: Calories 392 Fat 25g Cholesterol 127 mg Sodium 606 mg
Percent calories from fat 57%
Source: "The International Garlic Cookbook" Dallas Morning News
9/18/96 Typos by Bobbie Beers
Servings: 4 servings
Chicken With 40 Cloves Of Garlic (Dmn) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We are able to read the history of written recipes way back into distant history, certainly as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, in the main part, these old recipes were just primitive hieroglyphic instructions for meal preparation.
As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef describes how the ancient Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in publications on food, most of which still exist in academic collections. By the advent of the 20th century, cookery publications were highly popular due to higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Chicken With 40 Cloves Of Garlic (Dmn) recipe.
