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Chicken & Roasted Garlic

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Recipe Help Line: 1-800-443-8079
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Product Description

Chicken & Roasted Garlic

Serves: 6

Time: 50 minutes

Equipment: French chef knife, Cutting Board, 13-inch Chef’s skillet

  • 4              pounds (2 kg) bone-in chicken pieces, skinned
  • 40            cloves garlic, unpeeled (about 4 bulbs)
  • 1½           cups (420 ml) dry white wine
  • ¼             teaspoon (4 sprigs) fresh thyme
  • ¼             teaspoon (1 sprig) rosemary
  • 2              tablespoons Cognac
  • 1              tablespoon fresh parsley, chopped
  • 12            slices coarse bread, toasted

Preheat the 13-inch Chef’s Skillet over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan, it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness and remove the chicken from the pan.

Add the unpeeled garlic to the Chef’s pan and continue stirring for 3-5 minutes until garlic begins to brown. Spread the garlic around the pan evenly and return the chicken pieces to the pan. Add the wine, thyme, and rosemary. Cover with the vent open, reduce to low-heat, and simmer for 20-25 minutes.

Pour the Cognac over the chicken, and continue to simmer for about 5 minutes with the cover off.

To Serve: Remove the chicken pieces to a serving platter, surround with roasted garlic cloves, top with chopped parsley, and serve with toasted bread.

NOTE: When the garlic is squeezed out of its natural wrapper it spreads like butter on the bread.  

NUTRITIONAL BREAKDOWN PER SERVING: Calories 250; Fat Grams 6; Carbohydrate Grams 18; Protein Grams 22; Cholesterol mg 58; Sodium mg 251.

THE POINT SYSTEM: Calorie Points 3; Protein Points 3; Fat Grams 6; Sodium Points 11; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 6.

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