Company garlic chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Boneless, skinless chicken |
| ;breasts, cut in serving- | ||
| ;size pieces | ||
| 1 | tablespoon | Canola oil |
| 3 | eaches | Bulbs garlic, cloves sepa- |
| ;rated | ||
| ¾ | tablespoon | (each) Fresh thyme and rose- |
| ;mary (or 1/2 tsp each, if | ||
| ; using dried herbs) | ||
| 1½ | cup | Dry white wine, or enough |
| ;to cover chicken in | ||
| ;casserole | ||
| Salt and pepper to taste | ||
| ¼ | cup | Minced parsley |
Directions
In a large skillet, fry chicken in oil over medium-high heat until golden brown. Salt and pepper chicken. Layer chicken in 4-quart casserole. Remove papery outer covering of garlic (do not peel). Put garlic on top of and among the chicken pieces. Sprinkle with thyme and rosemary. Add wine to cover. Bake, covered, at 350 deg. F for 1 hour, or until liquid is reduced and garlic is very soft. Before serving, sprinkle with parsley. Serve with toasted Italian or French bread (squeeze soft garlic onto bread).
Per serving: 143 CALORIES, 22.3g PROTEIN, 2.2g CARBOHYDRATES, 0.2g FIBER, 2.4g FAT (0.4g saturated), 153mg SODIUM From USA WEEKEND March 31-April 2, 1995.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-06-95