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Chicken in Garlic Sauce




Source of Recipe


4 Seasons Recipes


List of Ingredients




2 chicken leg quarters cut into 4 pieces
7 cloves garlic peeled and chopped
2 T butter
1 T vegetable oil
½ C dry white wine or chicken broth
2 T water
2 T milk
½ T coarse salt
few twists freshly ground black pepper
1/8 tsp cayenne
2 egg yolks
½ C heavy cream


Recipe



In Dutch oven or kettle, melt butter with oil on medium heat. Add chicken, brown well, turning occasionally. As they brown, remove pieces to bowl.
Add garlic to pan; sauté until golden brown.

Add wine, water, milk, salt, pepper and cayenne. Stir to loosen
browned bits; bring to boiling.

Return chicken to pan; cover and cook on low heat until tender, 45minutes to 1 hour.

Remove chicken to warm serving plate. Cover with foil; keep warm. (To do ahead, chill in pan.)

Beat egg yolks into heavy cream until well mixed. Stir into pan
drippings. Cook until thickened (don't boil).

Pour sauce into sieve over bowl to strain. Spoon some on the chicken; serve rest separately. Serve over rice. Garnish with parsley, if desired.
Serves 2