thirty-clove chicken
- Categories
- Herbs/spice
- Poultry
- Main dish
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 | Broiler-fryer chickens, cut |
| In serving-size pieces | |
| 4 tablespoons | Olive oil |
| 2 tablespoons | Butter |
| 1 tablespoon | Flour |
| 1 can | (14 1/2 oz.) chicken broth |
| 30 | Cloves fresh garlic, peeled |
| 1 cup | Rice |
| Fresh chives and parsley | |
| Minced |
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.
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