Subject: Chicken with Forty Cloves of Garlic
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 24 2000 - 11:11:27 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader "ClanCline" writes: Hope you like this. It's one of my
husband's favorites. He is so famous for dumb clean jokes that his
co-workers run when they see him coming.
A young produce stocker known for thinking fast on his feet was at
work one day when an older lady walked up to him and said, "Excuse me,
son, but I would like to buy half a head of lettuce."
"Only half a head?" asked the stocker.
"Yes."
"Well, I don't know if I can do that. Let me go ask my boss." He
went to the back of the grocery store, and laughing he told his boss,
"Hey, you will never believe this. There's this stupid lady who wants
to know if she can buy half a head of lettuce." He turned around, to
see the lady standing right in back of him. Thinking fast, he said
"And this fine lady would like to buy the other half."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The main dish of our "Low-Fat Trip Around the World" is a reduced fat
version of a classic French dish. Please don't be intimidated by
the amount of garlic in this recipe, since it becomes mellow and sweet
with cooking. Spread the garlic on bread or toast for a special
treat, or do as I do and eat the cloves whole (minus the peel, of
course) along with the chicken.
Chicken with Forty Cloves of Garlic
40 cloves (3 to 4 heads) garlic, separated
from the head and unpeeled
1 Tbs (15 ml) olive oil
2 to 3 lbs (1 - 1.5 Kg) chicken pieces, skin
and all visible fat removed
1 cup (250 ml) white wine or chicken stock (plus
additional if necessary)
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
Place the cloves of garlic in a saucepan with enough water to cover.
Bring to a boil and simmer uncovered for 10 minutes. Drain and set
aside. Heat the olive oil in a large pot over high heat. Brown the
chicken pieces on all sides. Add the wine or chicken stock, thyme,
salt, pepper, and reserved garlic. Bring to a boil and simmer covered
for 40 to 45 minutes. Remove the chicken and garlic to a serving
platter. Measure the liquid remaining in the pan, and add more if
necessary to make 1 cup (250 ml). Return the liquid to the pot and
bring to a boil. Mix a little of the liquid with the flour to form a
slurry, and add to the liquid. Cook 3 to 5 minutes, stirring
constantly, until the sauce has thickened. Spoon over the chicken
pieces and serve immediately. Serves 4 to 6.
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