Chicken Breasts in Garlic Sauce

Don’t be put off by the large quantity of garlic, as the flavor mellows in the cooking.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chicken

American

Main Course

Ingredients

15 garlic cloves, unpeeled		3/4 cup heavy cream
1 tbsp olive oil		salt and freshly ground black pepper
1 tbsp butter		1 tbsp chopped thyme
4 chicken breasts, with skin and bone		2 cups hard dry cider
1 cup apple juice		1 bay leaf

directions

Prep: 10 min Total: 60 min

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1
Preheat the oven to 350°F (180°C). Parcook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain, rinsed under cold running water, and peel. set aside.
2
Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the cider, apple juice, garlic cloves, and bay leaf, and bring to a simmer. Cover and bake for 20–25 minutes, or until the chicken shows no sign of pink when pierced with a knife.
3
Using a slotted spoon, transfer the chicken and half of the garlic to a deep platter and keep warm. Skim the fat from the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon, about 5 minutes, or until thickened.
4
Add the cream and cook for 1 minute. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.

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Chicken Breasts in Garlic Sauce

Ingredients

directions