AUNTIE'S GARLIC CHICKEN
Fasters vitlökskyckling
1 fresh or frozen chicken, approx 2 lbs 10 oz
5 - 6 garlic cloves
1 teaspoon salt
pepper
1/3 cup white wine
3/4 cup ripe, strong, grated cheese
2/3 cup chicken bouillon
1/3 cup cream
salt
pepper
1 - 2 tablespoons cornstarch + some cold water
2 teaspoons chopped parsley
Thaw the chicken if you use frozen chicken. Peel and slice the garlic. Put the garlic under the skin and inside the chicken, then flavor with salt and pepper.
Put the chicken in an oven-proof dish and pour on the wine (you can also use concentrated apple juice). Bake in the lower part of the oven at 400F for about 45 minutes. Take out the chicken and pour the gravy in a saucepan.
Sprinkle the cheese over the chicken and bake for another 15 minutes. Make sure the chicken is ready - no pink or colored meat juices, just clear and transparent all the way.
Pour bouillon and cream in the saucepan and bring to a boil. Flavor to taste with salt and pepper. Stir the cornstarch with some cold water and stir this thickening into the gravy. Let boil for about 1 minute, then mix in the parsley.
Cut up the chicken in suitable serving pieces and serve with the sauce, boiled rice or potatoes and a salad. Enjoy!
Bella
Fasters vitlökskyckling
Serves 4
1 fresh or frozen chicken, approx 2 lbs 10 oz
5 - 6 garlic cloves
1 teaspoon salt
pepper
1/3 cup white wine
3/4 cup ripe, strong, grated cheese
2/3 cup chicken bouillon
1/3 cup cream
salt
pepper
1 - 2 tablespoons cornstarch + some cold water
2 teaspoons chopped parsley
Thaw the chicken if you use frozen chicken. Peel and slice the garlic. Put the garlic under the skin and inside the chicken, then flavor with salt and pepper.
Put the chicken in an oven-proof dish and pour on the wine (you can also use concentrated apple juice). Bake in the lower part of the oven at 400F for about 45 minutes. Take out the chicken and pour the gravy in a saucepan.
Sprinkle the cheese over the chicken and bake for another 15 minutes. Make sure the chicken is ready - no pink or colored meat juices, just clear and transparent all the way.
Pour bouillon and cream in the saucepan and bring to a boil. Flavor to taste with salt and pepper. Stir the cornstarch with some cold water and stir this thickening into the gravy. Let boil for about 1 minute, then mix in the parsley.
Cut up the chicken in suitable serving pieces and serve with the sauce, boiled rice or potatoes and a salad. Enjoy!
Bella
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