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Garlic Chicken         HT   MC     110mins

Serves 4     Hot   Poultry  Alcohol  Spices   Main Course Gluten Wheat Free  Eggless

 

Ingredients

8 Chicken wings and Legs

50g/2oz Butter

1 tbsp Oil

Salt and Black Pepper

A whole bulb of Garlic, each clove crushed

150ml/5fl.oz. Dry White Wine

390ml/13fl.oz. Hot Milk

1 teasp Cornflour

3 tbsp Single Cream

1/4 teasp Cayenne Pepper

 

Instructions

 

1. Heat the oil and half the butter in a large pan, add the chicken pieces and brown on all sides. Season with salt and pepper, lower the heat and gently cook for a further 15 minutes.

 

2. Remove the chicken from the pan and keep warm. Add the remaining butter and the garlic and very gently sauté, stirring constantly, until softened.

 

3. Add the wine, bring to the boil and cook for 5 minutes. Replace the chicken, add the hot milk, cover and simmer for 30 minutes.

 

4. In a small bowl, blend the cornflour, cayenne and pepper with the cream then add a little of the hot cooking liquor. Stir into the pan containing the chicken, mix well and simmer for a few minutes. Serve hot.

 

 

 

More Chicken Recipes  |  General Prep & Cooking Times  

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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