Re: [CH] Need Recipe - 40 Clove Garlic Chicken by James Beard
chetbacon (chet@chetbacon.com)
Thu, 25 Nov 1999 14:48:41 -0800
here are two I have
40 Clove Garlic Chicken (Svmf28b) 1i29
By:
chicken, main dish
2 Chicken breasts; split
4 tablespoon Oil
4 tablespoon Butter
1/4 cup Sweet vermouth
40 cup Garlic; peeled; whole
Melt butter in frying pan. Add oil. Brown chicken well on both sides.
Remove chicken. Add garlic and saute for about a minute. Add dry
vermouth. Stir.
Put chicken back in the pan on top of garlic. Cover and simmer
about one hour, turning chicken every once in a while. When done serve
chicken with cloves of garlic. Garlic will pop out of the shell easily
and
you can either mash it onto some hot bread or eat it plain with the
chicken. The garlic carmelizes when cooked with the vermouth and it is
almost sweet-tasting. Good luck and I hope you enjoy this!!
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Yield: 4 servings
Prep Time: 0:00
Chicken With Forty Cloves Of Garlic
By: Unknown
chicken, main dish, poultry
8 chicken legs (cut into
1 drumsticks and thighs)
2/3 cup olive oil
4 celery ribs, sliced thin
6 sprigs parsley
1 tablespoon tarragon
1/2 cup dry vermouth
2 1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
40 cloves of garlic, peeled
Rinse the chicken in cold water and pat dry with paper towels. Put
the oil in a shallow dish or a plate and turn all the chicken pieces
in the oil to coat all sides. Lay the celery slices in the bottom of
a heavy 6-quart casserole with a tight fitting cover. Add the
parsley and tarragon. Lay the chicken pieces on top and sprinkle with
vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil remaining
in the plate into the casserole. Toss in all garlic and sprinkle with
the remaining salt. Lay a piece of aluminum foil on top of the
casserole, to make a tight seal. Set on the casserole lid. Bake in a
375-degree oven for 1 1/2 hours without removing the lid. Serve with
hot toast or thin slices of French bread or pumpernickel, spread with
the softened buttery garlic cloves.
Yield: 8 servings
Prep Time: 00:00
"Sherryl E. MacLeod" wrote:
> I realize this is off-topic but I had a recipe from a small booklet put
--
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