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Garlic and Chicken
From Dorothy McNett's recipes at www.dorothymcnett.com.
3 tablespoons olive oil
Heat oil in deep skillet. Saute garlic cloves (leave them whole) and onion chunks on low heat for 20 - 30 minutes. Add chicken pieces, vegetable chunks, salt, and pepper. Cook until chicken and green pepper is done. Add stock and parsley, cover and cook about 10 minutes to develop flavors. Taste and correct seasonings. Add creme fraiche and stir until it has dissolved into a smooth sauce. Spoon into rimmed plates or flat soup bowls and serve with plenty of crusty bread.
Recipe created 1999-07-20.