French Garlic Chicken

prehfus

Submitted by Elaine Thorpe, who adapted it from Richard Olney’s Cookbook, circa 1970.

  • 1 or 2 large HEADS garlic
  • 1 ½ cups chicken broth
  • 2 Tablespoons Butter
  • 1 Tablespoon oil
  • 3 to 4 pounds chicken parts
  • 1 lemon, peeled, seeded and thinly sliced
  • 2 Tablespoons flour
  • ½ cup dry white wine
  • Salt and pepper to taste

Preheat oven to 350 degrees.  Separate cloves of garlic and place in a saucepan. Cover with cold water and bring to a boil.  Discard water, cover with cold water and peel garlic.  Simmer peeled garlic for 30 minutes in stock. (Partially cover pan)

In a heavy skillet, melt butter and add oil.  When hot, sauté dried chicken pieces until golden.  Remove chicken and place in a 9 by 13 Pyrex or other casserole. Put garlic cloves and lemon slices over chicken.  Make sauce by stirring flour  into the fat in the skillet where the chicken used to be and stir till it’s beginning to thicken; Pour  over chicken, garlic and lemon.  Cover with foil and bake for 45 minutes or until chicken is done.

Leave a comment