| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
French, Garlic, Poultry |
4 |
Servings |
INGREDIENTS
| 9 |
|
Pieces of skinned chicken |
| 2 |
T |
Garlic puree |
| 1 |
|
Wedge Roquefort cheese |
| 12 |
|
Strips of Bacon |
| 1 |
|
Onion, sliced |
| 4 |
|
Whole garlic cloves |
| 3 |
T |
Cream or sour cream |
| 1 |
|
Olive oil as needed |
| 3 |
T |
Liquor |
| 1 |
|
Salt & pepper to taste |
INSTRUCTIONS
Wrap skinned chicken with bacon and secure with toothpick. In a large
pan, heat the garlic cloves in olive oil. Do not brown the cloves, but
heat them enough to impart their flavor into the oil. Remove garlic
cloves and save. Rub chicken with salt and pepper and sear chicken in
olive oil until golden brown. Stir in the sliced onions and 2 of the
garlic cloves. Cover pan and place in 350 degree oven for 1 hour.
Serve with R/G Sauce. R/G SAUCE: Heat garlic puree gently in 1/3 cup
olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor
(optional). Stir until melted, 1 crumbled wedge of Roquefort cheese.
Skim fat, and strain the pan juices of the bacon and chicken, and add
to the sauce. Mix well while reheating. Serve sauce with the baked
chicken and enjoy! Jeff Viets From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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