Poulet a l'ail (chicken with garlic)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens (2 1/2-lb each) halved or quartered | |
| Salt, pepper | ||
| 4 | cups | Boiling water |
| ¼ | cup | Beef broth |
| 4 | Bay leaves | |
| 1 | large | Onion; chopped |
| ½ | Head garlic; cloves minced | |
| 1 | tablespoon | Butter or margarine |
| 1 | cup | Dry white wine |
| ½ | cup | Tomato puree |
| 1 | tablespoon | Chopped parsley |
| Parsley sprigs (optional) | ||
Directions
Sprinkle chickens with salt and pepper to taste and bake at 350F 1 hour. Meanwhile, combine water, broth and bay leaves and bring to boil. Reduce heat and let simmer. Saute onion and garlic in butter until onion is tender. Add wine and cook over low heat 15 minutes.
Stir in broth mixture and tomato puree. Add chopped parsley. Cook over low heat 1 hour. Strain and pour over baked chicken. Garnish with parsley sprigs, if desired.
Created by: Mon-Arc, Los Angeles (C) 1992 The Los Angeles Times