Garlic Lovers' Chicken
 

I found this recipe in a Pillsbury Cookbook a long time ago and have made it several times. Now that I have started this WOE I'm glad it happens to be low in carbs also.

1 tbsp. Oil
3 to 3 1\2 lb. cut-up frying chicken (I use 5 breasts)
1\4 tsp. pepper
1\8 tsp. salt
30 garlic cloves, peeled whole (don't let this scare you!)
2 tbsp. tarragon white wine vinegar (I use white wine vinegar)
1\2 c. chicken broth
1 tbsp. chopped tarragon
1 tbsp. butter

1~Heat oil in large skillet over medium heat. Add chicken; sprinkle with salt and pepper and brown all sides.

2~Remove chicken, reduce heat, and add garlic. Cook until light brown, being careful not to burn.

3~Return chicken to skillet and add Vinegar and broth. Bring to a boil. Reduce heat to medium-low;cover and cook 30 to 40 mins. or until chicken is done.

4~Remove chicken from skillet; place on a serving platter. Press garlic cloves in skillet with the back of a spoon to mash. With a wire wisk, stir in tarragon and butter;cook 1 min. or until slightly thickened. pour sauce over chicken and enjoy!

I don't think I have ever followed this recipe exactly and it is excellent everytime. The garlic isn't as strong as you would think once it's simmered so long.

Total Fat 28g
Saturated 8g
Cholesterol 145mg
Sodium 320mg
Total Carbohydrate 8g
Dietary Fiber 1g
Sugars 0g
Protein 45g


Try it, it's yummy! Nic

This sounds delish!
 

and I do love garlic but... I think with that much of it.. (garlic) your carb count has got to be higher than that. On fitday it looks to be more like 15+ grams for the garlic alone. which really isnt bad for the whole dish. I didn't check any of the other ingredients but it doesn't seem to have many other carbs. (if any) On this wol I have no problem making two servings out of this. I eat a lot more meat than I used too!

one clove garlic =

Total Carbohydrate 0.661g 0%

Dietary Fiber 0.042g 0%




so one clove ~ 0.61
(or just a little over half a carb)

itsallgood,

I never thought about the garlic, I'm pretty new at this! The carb count in this recipe is for a 3lb. chicken so I think it serves more people than doing it with 5 breasts. I'll bet it is good with less garlic, or more chicken to serve more people. You just won't get as much of that delisious sauce. Either way It is really good and you should give it a try. Make some variations.

Thanx for the input! Nic

I don't think I would eat all the garlic anyway. Sorry, but that sounds like garlic overload to me. LOL (Sounds tasty though!)

It's actually not strong at all once it is simmered. It has a nice mild flavour with the wine, broth, etc.

I like it anyways, and I'm not a garlic freak or anything, Nic

The best cook I know in the world makes another "40 Garlic Chicken " recipe, and I sometimes make it too, as my husband and I both like it a lot. In Patricia Wells' "Bistro Cooking" cookbook it is called "Poulet Mistral Le Prieure". You are right, the garlic is not as strong as one would expect. The real problem is not the taste of the garlic in the recipe, it is getting the smell of the garlic off of your hands after peeling all of them!

Kay

Thank you Kay! Someone beleives me. Unfortunately it's very true about the smell on your hands, but it's worth it. :thup:

:daizy: Nic