French Chicken W/roquefort & Garlic Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
9 each: Pieces of skinned chicken,
2 tbsp: Garlic puree,
1 each: Wedge Roquefort cheese,
12 each: Strips of Bacon,
1 each: Onion, sliced
4 each: Whole garlic cloves,
3 tbsp: Cream or sour cream,
1 each: Olive oil as needed,
3 tbsp: Liquor,
1 each: Salt & pepper to taste,
Directions:
Wrap skinned chicken with bacon and secure with toothpick. In a large
pan, heat the garlic cloves in olive oil. Do not brown the cloves,
but heat them enough to impart their flavor into the oil. Remove
garlic cloves and save. Rub chicken with salt and pepper and sear
chicken in olive oil until golden brown. Stir in the sliced onions
and 2 of the garlic cloves. Cover pan and place in 350 degree oven
for 1 hour. Serve with R/G Sauce.
R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not
brown). Add 2 tbsp of your favorite liquor (optional). Stir until
melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain
the pan juices of the bacon and chicken, and add to the sauce. Mix
well while reheating. Serve sauce with the baked chicken and enjoy!
Jeff Viets
Source from luhu.jp
pan, heat the garlic cloves in olive oil. Do not brown the cloves,
but heat them enough to impart their flavor into the oil. Remove
garlic cloves and save. Rub chicken with salt and pepper and sear
chicken in olive oil until golden brown. Stir in the sliced onions
and 2 of the garlic cloves. Cover pan and place in 350 degree oven
for 1 hour. Serve with R/G Sauce.
R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not
brown). Add 2 tbsp of your favorite liquor (optional). Stir until
melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain
the pan juices of the bacon and chicken, and add to the sauce. Mix
well while reheating. Serve sauce with the baked chicken and enjoy!
Jeff Viets
Source from luhu.jp