| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
3-lb. chicken; disjointed |
| 1 |
|
Head garlic;peeled & chopped |
| 2 |
tb |
Corn oil |
| 1 |
c |
Water or stock |
| 1 |
c |
White wine or vermouth |
| 2 |
c |
Green peas; cooked |
| 4 |
|
Potatoes peeled & cubed |
| 6 |
|
Cloves garlic; chopped |
| 1/2 |
c |
Corn oil |
INSTRUCTIONS
Coat chicken lightly in seasoned flour. Brown in corn oil at medium high
heat. Lower heat, add head of chopped garlic and saute until aromatic.
Pour off fat. Add 1/2 cup each of water and wine. Simmer, covered, over low
heat 1-1/2 hours, adding water/wine as needed. About 15 minutes before
serving, heat 1/2 cup oil in skillet and pan fry potatoes and additional
garlic. When nearly done add peas and heat through. Remove vegetables with
slotted spoon and add to chicken just before serving, heating briefly to
blend flavors. There should be enough sauce, of a glaze-like consistency,
to coat chicken and vegetables lightly.
GARLICKY BUT GOOD.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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