| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garlic, Poultry, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
|
Broiler-fryer chickens, cut |
|
|
In serving-size pieces |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
cn |
(14 1/2 oz.) chicken broth |
| 30 |
|
Cloves fresh garlic, peeled |
| 1 |
c |
Rice |
|
|
Fresh chives and parsley |
|
|
Minced |
INSTRUCTIONS
Brown chicken in 2 tablespoons oil and butter. Remove from pan and stir
in flour, then broth and garlic. Bring to boil, return chicken to pan and
simmer, covered, for 45 minutes. Saute rice in remaining 2 tablespoons
oil until rice is opaque. Add to chicken, easing into liquid with fork.
Cover and simmer another 25 minutes. Just before serving stir in fresh
herbs.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip
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