French Chicken with Roquefort & Garlic
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
chicken
pieces, skinless |
*
|
| 2 | tablespoons |
garlic
puree |
|
| 1 | wedge |
roquefort cheese
|
*
|
| 12 | strips |
bacon
|
|
| 1 | each |
onions
sliced |
|
| 4 | cloves |
garlic
whole |
|
| 3 | tablespoons |
sour cream
|
|
| 1 | x |
olive oil
as needed |
*
|
| 3 | tablespoons |
malt liquor
optional |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
chicken
pieces, skinless |
*
|
| 3E+1 | ml |
garlic
puree |
|
| 1 | wedge |
roquefort cheese
|
*
|
| 12 | strips |
bacon
|
|
| 1 | each |
onions
sliced |
|
| 4 | cloves |
garlic
whole |
|
| 45 | ml |
sour cream
|
|
| 1 | x |
olive oil
as needed |
*
|
| 45 | ml |
malt liquor
optional |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Wrap skinned chicken with bacon and secure with toothpick.
In a large pan, heat the garlic cloves in olive oil. Do not brown the cloves, but heat them enough to impart their flavor into the oil. Remove garlic cloves and save.
Rub chicken with salt and pepper and sear chicken in olive oil until golden brown.
Stir in the sliced onions and 2 of the garlic cloves. Cover pan and place in 350℉ (180℃) oven for 1 hour.
Serve with R/G Sauce.
R/G SAUCE: Heat garlic purée gently in ⅓ cup olive oil in pan (do not brown).
Add 2 tbsp of your favorite liquor (optional).
Stir until melted, 1 crumbled wedge of Roquefort cheese.
Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating.
Serve sauce with the baked chicken and enjoy!
