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Garlic chicken
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| Artist: |
_ |
| Categories: |
Chicken, Garlic, Poultry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | NEW ORLEANS CREOLE RECIPES | | 2
| | Chickens, cut up as for fry- | | | -ing | | 1
| tbsp | Salt | | 2
| tsp | Black pepper | | 3/4
| lbs | Butter, 3 sticks | | 2
| | Whole heads garlic, peeled | | | -chopped | | 1/2
| cup | Parsley, chopped | | 1/2
| cup | White wine |
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Procedures:
| 1 | Rub the chicken pieces with the salt and pepper. | | 2 | Heat the butter in a heavy skillet and saute the chicken. | | 3 | When the pieces are nearly cooked, add the garlic, parsley, and white wine. | | 4 | Cover the pan and simmer slowly for 15 mins. | | 5 | Adjust seasoning. | | 6 | Serves 6 to Note - this preparation lends itself beautifully to smaller birds like cornish hens and quail. | | 7 | You could use a good light olive oil instead of the butter if you prefer. |
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