| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Poultry, Garlic, French |
4 |
Servings |
INGREDIENTS
| 9 |
|
Pieces of skinned chicken |
| 2 |
tb |
Garlic puree |
| 1 |
|
Wedge Roquefort cheese |
| 12 |
|
Strips of Bacon |
| 1 |
|
Onion, sliced |
| 4 |
|
Whole garlic cloves |
| 3 |
tb |
Cream or sour cream |
| 1 |
|
Olive oil as needed |
| 3 |
tb |
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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