J. Paul's Garlic Chicken
Recipe by:
Latigo
This recipe is even better done in a Dutch oven over an open fire. Either way, it's definitely a keeper!
Ready in 1 hour
Added to favorites by 1 cooks
Ingredients
Serves: 8
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds chicken, cut up
- J. Paul's Creole Seasoning (recipe on MTR)
- 20 cloves garlic, peeled
- 1 onion, chopped
- 2 cups cherry tomatoes
- 1/2 cup chicken stock
- 1/4 cup beer (you can drink the rest; don't be wasteful!)
- 1/4 cup thinly sliced basil leaves (chiffonade)
Preparation method
Prep: 30 mins | Cook: 30 mins1.
Preheat oven to 425 degrees F.
2.
Heat butter and oil in a heavy oven proof skillet over medium-high heat. Season chicken to taste and cook until browned. Remove chicken to a plate.
3.
Add garlic and onion to pan and cook until it begins to brown, about 1 minute, stirring frequently. Arrange chicken on top of garlic. Place tomatoes on top. Add more Creole seasoning to taste, chicken stock and beer.
4.
Cover and place in oven. Cook 30 minutes, until chicken is no longer pink. Sprinkle with fresh basil and serve over rice.
Tip
Chiffonade: This is a French word meaning "made of rags." It refers to thins strips or shreds of vegetables and herbs. Several leaves are stacked on top of each other and rolled tightly like a cigar. Thin slices are made across the leaves while holding the roll tightly.
Last updated:
Dec 17 2012
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