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Garlic chicken

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Ingredients/Components

vegetable oil - 3 Tbsp
salt and freshly ground pepper to taste - 1 item
garlic cloves, minced - 7 item
stick unsalted butter - 1 item
dry white vermouth - 1/4 c
lemon wedges for garnish - 1 item
finely chopped parsley leaves - 1/4 c
chicken, cut up into 8 serving pieces, patted dry on paper toweling - 3 lb
good chicken broth - 1 c
juice of 2 small lemons
finely chopped parsley leaves for garnish - 2 3

How to make garlic chicken:

Heat 3 tablespoons butter and the oil in a large skillet. A few at a time, brown the chicken pieces well in the hot fat; remove them to a side dish as they are browned and season with salt and pepper. Pour out the fat from the skillet; let the pan cool for 5 minutes.

Add the remaining butter to the skillet; stir in the garlic and cook slowly for 2 minutes (do not allow the garlic to brown). Stir in the parsley; pour in the vermouth and bring to a rapid simmer, scraping the bottom of the skillet to pick up any clinging bits. Pour in the chicken broth and lemon juice; return to simmer.

Add the chicken pieces to the broth, baste with the liquid and bring to a rapid simmer. Cover the skillet and simmer the chicken for about 35 to 40 minutes or until tender and cooked.

If the liquid in the skillet has not reduced to a light, syrupy consistency, remove the chicken and keep warm while you boil down the pan juices. Taste the pan sauce and add salt and pepper as necessary.

Transfer the chicken pieces to a warm serving dish and spoon over the light sauce. Sprinkle the dish with parsley and garnish with lemon wedges. Makes 4 servings.

Recipe categories: Chicken, Poultry, Meat.

Rating:

Average rating: 3, total votes: 7

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