Tuesday, April 3, 2012

Baked Chicken with Garlic (Italian Style) - Margaret Ullrich

I know, garlic doesn't get sold by the clove.
You've got a head - minus one clove - sitting on the counter.
It looks like a seven-year-old's grin.
No, don't lose your head.
The garlic head, I mean.
We'll use more garlic in other recipes.
And let's not forget my Ma's fenek bit tewm.

If there's one thing I learned from writing this blog,
it's that Italian recipes are popular.
Whether they were in Carmela Soprano's cookbook or not.

Here's a nice, simple Italian recipe.

                        Chicken with Garlic

2 legs and 2 breasts 
salt and pepper
Brown in butter and oil.  Remove.

In the same pot, cook until translucent
1/2 medium onion, chopped green

2 green peppers, seeded and chopped
2 cloves garlic, chopped
Remove vegetables from pot.

Add and cook until liquid is reduced
1/2 Cup dry white wine

Add, stirring to mix
2 medium tomatoes, peeled, seeded and chopped 
Replace chicken, cover with sauce and peppers (can be stored in the fridge). 
Bake, covered in 350ยบ oven 1 hour. 

Serve with pasta, and a mixed green salad with mushrooms.

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