| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
3-LB CHICKEN, DISJOINTED |
| 6 |
|
CLOVES GARLIC, CHOPPED |
| 1 |
tb |
BUTTER |
| 1 |
tb |
OLIVE OR CORN OIL |
| 1 |
c |
WATER OR STOCK |
| 1 |
c |
WHITE WINE OR VERMOUTH |
| 1 |
c |
PEAS, COOKED |
| 4 |
|
POTATOES, PEELED AND CHOPPED |
| 1/2 |
c |
CORN OIL |
| 1 |
|
HEAD GARLIC, PEELED AND CHOP |
INSTRUCTIONS
Coat chicken lightly with flour. Brown in butter and oil at
medium high heat. Lower heat, add head of garlic and saute until
aromatic. Pour off fat except 2 tbs. and add 1/2 cup each of
water and wine. Simmer over low heat 1-1/2 hours, adding water
and wine as needed. About 15 minutes before serving, heat 1/2
cup of oil in skillet and pan fry potatoes and addtional garlic.
When nearly done add peas and heat through. Remove vegetables
with slotted spoon. Add to chicken just before serving and heat
briefly to blend flavors. There should be enough sauce, of a
glaze-like consistency, to coat the chicken and vegetables
lightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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