shortbutfast (shortbutfast) wrote in french_cuisine,
shortbutfast
shortbutfast
french_cuisine

Poulet aux Quarante Gousses d'Ail # Sautéed Chicken with Forty Cloves of Garlic

Poulet aux Quarante Gousses d'Ail
Sautéed Chicken with Forty Cloves of Garlic
  
 3 Tbsp extra-virgin olive oil  
 1 chicken (4 lbs), cut up
 Salt and pepper
 40 cloves of garlic, unpeeled
 3 sprigs of thyme
 1/2 cup chicken broth  
 1/2 cup dry white wine
 

Heat up the oil in a deep skillet on medium-high. Season chicken pieces with salt and pepper. Sauté in hot oil for 5 minutes. Turn over and sauté for another 5. The skin should be golden all over (work in batches if necessary). Reduce heat to medium.  Add garlic cloves and sauté for 10 minutes, stirring often. Add thyme, chicken stock and wine; stir to scrape off the browned bits of chicken. Cover and cook for  15 minutes, until juices run clear. Serve with the garlic and spoon over cooking juices. Serves 4

Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 0 comments