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Chicken in Garlic Sauce

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Chicken in Garlic Sauce

Don’t be put off by the large quantity of garlic, as the flavour will mellow in the cooking.

Good with boiled new potatoes and green beans.

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Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Cook the whole, unpeeled garlic cloves in a pan of boiling salted water for 4 minutes. Drain, cool slightly, then peel and set aside.


  2. 2

    Heat the oil and butter in the casserole. When sizzling, add the chicken, skin-side down, and cook for 4–5 minutes, or until deep golden brown. Turn the chicken over and add the garlic cloves, bay leaf, cider, and apple juice. Cover and transfer to the oven for 20–25 minutes, or until the chicken is cooked through.


  3. 3

    Lift the chicken out of the pan. Remove half the garlic cloves and discard. Bring the remaining juices up to the boil. Crush the garlic into the juices with a fork, then boil until reduced and thickened slightly.


  4. 4

    Add the cream, season to taste with salt and pepper, and simmer for 1 minute. Return the chicken to the sauce and baste with the juices; add the thyme leaves and serve immediately.


Ingredients

  • 15 Garlic Cloves, unpeeled
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • 2 tbsp Olive Oil
  • 30g Butter, unsalted
  • 4 Chicken Breasts, skin on
  • 1 Bay Leaf
  • 450ml Dry Cider
  • 200ml Apple Juice
  • 200ml Double Cream
  • 1 tbsp Thyme, leaves

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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