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November 10, 2014 / Chris Blum

Garlic Chicken

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Another winner from Patricia Wells’ Bistro Cookbook. It is perfect for a nice Sunday dinner. For this one I bought pre peeled garlic.

Ingredients:
1 chicken, broken down and salt and peppered
Salt and pepper
2 TBSP olive oil
1 TBSP butter
40 cloves of garlic
1/2 c white wine
1/2 c chicken stock

Heat oil and butter in a large pot with a lid. Cook chicken until nicely browned on each side. Remove chicken, add garlic and cook 10 minutes, stir to brown. Add chicken on top of garlic, add wine and stock. Cook 20 minutes covered until juices run clear.

Serves 8.

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