Chicken with Braised Garlic and Rosemary
Source of Recipe
Charley - France
List of Ingredients
1 1/2 heads garlic (about 35 cloves)
6 Tbsp (3/4 stick) butter
1 1/2 chickens, quartered
2 tsp dried rosemary, crumbled
salt and pepper
1/3 cup dry white wine
1 cup chicken stock
3 Tbps fresh lemon juice
Watercress (garnish)
Recipe
Separate garlic cloves (don't peel) and drop into small pan of boiling water. Simmer 2 to 3 minutes. Drain well; slip off skins. Set garlic aside.
Preheat oven to 425F. Melt butter in shallow roasting pan large enough to accommodate chicken in single layer. Roll chicken in butter and arrange in pan. Sprinkle with rosemary, salt and pepper. Roast 15 minutes turn chicken over and scatter garlic cloves over top. Baste with butter. Continue roasting until chicken is golden; about 30 minutes.
Transfer chicken to serving platter. Reserve about 7 garlic cloves and sprinkle remainder over top. Pour off fat from roasting pan. Add wine to pan and bring to a boil over medium to high heat; stirring in reserved garlic and scraping up any browned bits. When most of wine has evaporated, add stock and lemon juice and boil rapidly until sauce thickens slightly. Season with salt and pepper to taste. Pour sauce over chicken. Garnish with watercress. Serve immediately, including some sauce, garlic cloves and watercress with each portion of chicken.
6 servings
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