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Garlic Chicken


I've done this dish for a yearly tapas evening a few times. Switched after the first recipe then found this one (with a few minor changes) and it worked so well.

To make a big tapas dish:
30g butter
2 tbsp Olive Oil
2 Onions, finely chopped
4 Cloves Garlic, crushed
4 Chicken Breasts
1 Pint (560 ml) Chicken Stock
Salt and Pepper
3 tbsp Natural Yoghurt
1/2 glass of white wine

Trim the chicken and cut into bite-sized pieces. Melt the butter in a pan, add the olive oil. Add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so.

Add the chicken pieces to the onion and garlic mixture and brown on all sides. Add the chicken stock and wine and season with salt and pepper to taste. Bring to the boil and simmer for about 30 minutes (put the yoghurt in after about 20 minutes).

Serve with a host of other tapas dishes when the liquid has reduced to about 1/2 from when you started. (Essentially when it looks nice)

This page was created by Phil Waring, Copyright 2003-2009

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