5lbs Chicken ( use thighs, take the skin and fat off )
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. cooking oil
40 small cloves unpeeled garlic* (you are not mistaken..yes 40 cloves)
1 cup dry white wine or chicken broth
1 cup chicken broth
2 Tbsp. lemon juice
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
4 tsp. all-purpose flour
2 Tbsp. dry white wine or chicken broth
Rinse chicken; pat dry. Season with the salt and pepper. In a skillet
can be all day if you have to work. Use a slotted spoon to transfer the chicken and garlic to a warm serving platter; keep warm. In a small bowl stir together flour and the 2 tablespoons dry white wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon sauce atop chicken. Serve with potatoes or rice
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