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braising, sauteeing
Chicken Breasts in Garlic Sauce

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Recipe

Don't be put off by the large quantity of garlic, as the flavor mellows in the cooking. Good with boiled new potatoes and green beans.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 40 Mins

Ingredients

  • 15 garlic cloves, unpeeled
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 chicken breasts, with skin and bone
  • 2 cups hard dry cider
  • 1 cup apple juice
  • 1 bay leaf
  • ¾ cup heavy cream
  • Salt and freshly ground black pepper
  • 1 tbsp chopped thyme

Special Equipment:

  • Shallow flameproof casserole

Directions

1. Preheat the oven to 350°F (180°C). Parcook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain, rinsed under cold running water, and peel. set aside.

2. Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the cider, apple juice, garlic cloves, and bay leaf, and bring to a simmer. Cover and bake for 20–25 minutes, or until the chicken shows no sign of pink when pierced with a knife.

3. Using a slotted spoon, transfer the chicken and half of the garlic to a deep platter and keep warm. Skim the fat from the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon, about 5 minutes, or until thickened.

4. Add the cream and cook for 1 minute. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.

Notes

Freezing Information: Freeze, without the cream and thyme, for up to 3 months


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

733kcal (37%)
86mg (9%)
5mg (9%)
249mcg RAE (8%)
624mg
63mg
37g
15g
0g
28g
176mg (59%)
429mg (18%)
17g (85%)
38g (59%)
2mg (11%)
 

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