Subject: Chicken with Browned Garlic Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 21 2002 - 02:43:15 EDT
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FOOD FUNNY
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Thanks to reader "Bookworm" for this true food funny:
When my now adult daughter was just learning to speak, her first word
was "music" which she employed to get us to turn on the radio or
record player. She was especially fond of Crosby, Stills, Nash and
Young. One day she asked for her favorite record by its full name,
"Still Rice Krispies Mash."
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TODAY'S RECIPE
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French chefs have a fetish about not browning garlic, but those of us
who have ignored this mandate, whether intentionally or by accident,
know that browned garlic takes on a lovely, slightly bitter quality
that is quite appealing.
Chicken with Browned Garlic Sauce
1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 1 1/2 lbs (450 - 675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat and cook the sliced
garlic and chili flakes, stirring frequently, until the garlic is dark
brown, about 10 minutes. Be careful not to cook the garlic until it
begins to turn black. Add the tomatoes, salt, and pepper and simmer
uncovered until the sauce is fairly thick, about 10 minutes. Add the
chicken thighs and cook covered, stirring occasionally, until the
chicken is cooked, about 15 minutes. Garnish with the parsley and
serve immediately. Serves 4 to 6.
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