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Categories:
garlic garlic butter chicken salt white wine vinegar white wine fresh rosemary Italian tomatoes sweet butter
Viewed: 28 - Published at: 9 years agoIngredients
- 4 cloves garlic, minced
- 10 whole cloves garlic, with skins
- 3 tablespoons clarified butter
- 1 4-pound chicken cut into serving pieces
- Salt and pepper to taste
- 13 cup white wine vinegar
- 23 cup dry white wine
- 1 tablespoon fresh rosemary, minced well
- 5 canned Italian tomatoes, chopped
- 3 tablespoons sweet butter
Method
- Boil the whole garlic cloves for 5 minutes.
- Remove them, drain well, and set aside.
- Pour clarified butter into a large skillet over medium-high heat, and add the whole garlic cloves.
- Sprinkle the chicken pieces generously with salt and pepper.
- Add the chicken to the skillet, and brown pieces on both sides (about 5 minutes).
- Sprinkle minced garlic over the browned chicken, and deglaze the skillet with the vinegar.
- Add white wine, rosemary and tomatoes.
- Bring liquid to a boil, reduce heat to medium-low, cover and cook for 15 minutes, turning chicken pieces once.
- Remove chicken pieces and whole garlic cloves from the skillet.
- Strain the pan juices into a degreaser, and pour off fat.
- Pour juices into a blender, along with the tomato-herb mixture left in the skillet.
- Squeeze the soft pulp out of the garlic cloves, and drop it into the blender.
- Puree several seconds at slow speed.
- Then puree at high speed, stopping every few seconds to drop in a tablespoon of butter.
- When all the butter is incorporated, taste for seasoning.
- Serve over chicken immediately.
