Poulet a l'ail (chicken with garlic)
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Poulet a l'ail (chicken with garlic)
  Chicken    Garlic    Poultry  
Last updated 6/12/2012 1:19:01 AM. Recipe ID 50149. Report a problem with this recipe.
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      Title: Poulet a l'ail (chicken with garlic)
 Categories: Poultry, Main dish
      Yield: 8 Servings
 
      2    Chickens (2 1/2-lb each)
           - halved or quartered
           Salt, pepper
      4 c  Boiling water
    1/4 c  Beef broth
      4    Bay leaves
      1 lg Onion; chopped
    1/2    Head garlic; cloves minced
      1 tb Butter or margarine
      1 c  Dry white wine
    1/2 c  Tomato puree
      1 tb Chopped parsley
           Parsley sprigs (optional)
 
  Sprinkle chickens with salt and pepper to taste and bake at 350F 1
  hour. Meanwhile, combine water, broth and bay leaves and bring to
  boil. Reduce heat and let simmer. Saute onion and garlic in butter
  until onion is tender. Add wine and cook over low heat 15 minutes.
  Stir in broth mixture and tomato puree. Add chopped parsley. Cook
  over low heat 1 hour. Strain and pour over baked chicken. Garnish
  with parsley sprigs, if desired.
 




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Recipe ID 50149 (Apr 03, 2005)

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