Posted by: lisa bowley 06-18-99 10:47 AM
Chicken with 24 Cloves of Garlic
Source: Safeway Select magazine, July/August 1998.
1 tbsp Olive oil
4 whole chicken legs (2 and 1/2 pounds total) skin removed if
desired
1/2 cup chicken broth
1/2 cup dry white wine
24 large cloves garlic, peeled
parsley sprigs
salt and pepper
Coat a 10-12 inch frying pan(non-stick if skin removed)with oil. Add chicken and cook, covered, over medium-high heat until browned, about 7 minutes.
Turn pieces over, cover, and continue cooking until browned on other side, 5 to 7 minutes longer. Uncover; pour off and discard fat.
Add broth, wine and garlic. Cover frying pan tightly and simmer for about 15 minutes.
Turn chicken pieces over and continue to simmer, covered, until meat is no longer pink near bone, 10 to 15 minutes longer.
Transfer chicken and garlic to platter and keep warm. If necessary, boil juices, uncovered, over high heat until reduced to about 1/3 cup.
Spoon juices over meat. Garnish with parsley sprigs. Add salt and pepper to taste.