40 Clove Garlic Chicken
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
split |
|
| 4 | tablespoons |
vegetable oil
|
|
| 4 | tablespoons |
butter
|
|
| ¼ | cup |
vermouth
sweet |
* |
| 40 | each |
garlic cloves
peeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
split |
|
| 6E+1 | ml |
vegetable oil
|
|
| 6E+1 | ml |
butter
|
|
| 59 | ml |
vermouth
sweet |
* |
| 4E+1 | each |
garlic cloves
peeled |
|
Directions
Melt butter in frying pan. Add oil. Brown chicken well on both sides.
Remove chicken. Add garlic and sauté for about a minute.
Add dry vermouth. Stir. Put chicken back in the pan on top of garlic.
Cover and simmer about one hour, turning chicken every once in a while.
When done serve chicken with cloves of garlic.
Garlic will pop out of the shell easily and you can either mash it onto some hot bread or eat it plain with the chicken.
The garlic carmelizes when cooked with the vermouth and it is almost sweet-tasting.
