| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
6 |
To 8 servi |
INGREDIENTS
| 2 |
|
Chickens (3 lb. each), cut into 8 pieces each |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Freshly ground pepper |
| 3/4 |
c |
Extra-virgin olive oil |
| 2 1/2 |
ts |
Herbes de Provence (1/2 tsp. each dried marjoram, oregano and summer savory and 1 tsp. dried thyme), or use all thyme |
| 40 |
|
Whole garlic cloves, unpeeled |
| 1 |
|
Loaf French or Italian bread, sliced and toasted |
INSTRUCTIONS
Food & Wine, 9/87.
"The garlic in this dish cooks so long that it mellows and is luscious
spread on grilled or toasted French bread rounds."
1. Preheat the oven to 375. Season the chicken pieces with the salt and 1/2
tsp. of the pepper. In a large flame-proof casserole, heat 2 Tbsp. of the
olive oil over moderately high heat. Add the chicken in batches and brown
evenly, about 3 minutes on each side.
2. Remove the casserole from the heat. Return all of the chicken to the
casserole and add the herbes de Provence, garlic, remaining 1/2 cup plus 2
Tbsp. olive oil and 1/2 tsp. pepper. Toss to coat well. Place aluminum foil
over the casserole and cover with the lid. Bake, without removing the lid,
for 1 hour and 10 minutes.
3. Serve the chicken with the garlic cloves, to be spread onto the toasted
French or Italian bread.
Posted to FOODWINE Digest 17 Sep 96
From: Tracey Meyer <tmeyer@RCI.RUTGERS.EDU>
Date: Tue, 17 Sep 1996 19:33:16 -0400
A Message from our Provider:
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