| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garlic, Poultry, Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
3 to 3 1/2 lb broiler-fryer |
|
|
Chicken |
| 4 |
lg |
Cloves fresh garlic, minced |
| 4 |
tb |
Butter |
| 4 |
tb |
Oil |
|
|
Salt and pepper |
| 2 |
c |
White wine |
| 1 |
lb |
Ripe tomatoes rubbed through |
|
|
A sieve |
INSTRUCTIONS
Cut chicken into quarters. Saute garlic in butter and oil in a large pan,
add the chicken legs first and brown them over high heat; then brown the
breast pieces. Season with salt and pepper; lower heat and continue
cooking until the chicken pieces are tender. remove from the pan and keep
hot. Scraping off bits adhering to the bottom and sides of the pan, stir
in the wine and reduce over high heat. Add the pureed tomatoes, salt and
pepper to taste; stir well and cook over moderate heat for almost 10
minutes. Return the chicken pieces to the pan, spoon over the sauce and
cook for a few minutes longer. Serve the chicken in the sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip
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