Chicken Smothered In Roasted Garlic With Sweet Basil Red Gravy Recipe
Ingredients
| Roasted Garlic | ||
| 2 cups vegetable or olive oil | ||
| 1 chicken , cut into 8 pieces | ||
| 2 tablespoons plus | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Onions | 2 Cup (16 tbs), finley chopped | |
| Bay leaves | 3 | |
| Green bell peppers | 1 Cup (16 tbs), finely chopped | |
| Chopped tomatoes | 3 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Basil | 3 Tablespoon, chopped | |
| Dried basil leaves | 1 1/2 Teaspoon | |
| Light brown sugar | 2 Tablespoon | |
| 3 cups Basic Chicken Stock or water | ||
| Salt | 1/2 Teaspoon | |
| Hot cooked rice (preferably converted) or pasta | ||
Directions
Heat oil in large skillet over high heat.
Season chicken with 1 tablespoon of the Poultry Magic.
Blend flour and 2 teaspoons of the Poultry Magic in another container.
Dust chicken pieces with seasoned flour.
Add chicken pieces to hot oil (large pieces and skin side down first) and brown 3 to 4 minutes on each side.
When brown (chicken should not be fully cooked), remove chicken pieces from skillet and drain on paper towels.
Pour off all but 1/4 cup of oil.
Reheat skillet and oil over high heat and add onions.
Reduce heat to medium, add 2 teaspoons Poultry Magic and bay leaves; cook until onions are brown, stirring occasionally, about 5 minutes.
Add bell peppers and cook 2 minutes.
Add tomatoes, increase heat to high and cook 1 minute.
Stir in tomato sauce and basil and cook about 1 minute.
Add Roasted Garlic and cook about 1 minute.
Stir in brown sugar; cook about 3 minutes.
Add remaining Poultry Magic; cook about 1 minute, then stir in the stock.
Return chicken pieces to skillet and bring to a boil.
Simmer, uncovered, about 25 minutes, stirring occasionally to keep from sticking.
Add salt and cook about 1 minute more
Season chicken with 1 tablespoon of the Poultry Magic.
Blend flour and 2 teaspoons of the Poultry Magic in another container.
Dust chicken pieces with seasoned flour.
Add chicken pieces to hot oil (large pieces and skin side down first) and brown 3 to 4 minutes on each side.
When brown (chicken should not be fully cooked), remove chicken pieces from skillet and drain on paper towels.
Pour off all but 1/4 cup of oil.
Reheat skillet and oil over high heat and add onions.
Reduce heat to medium, add 2 teaspoons Poultry Magic and bay leaves; cook until onions are brown, stirring occasionally, about 5 minutes.
Add bell peppers and cook 2 minutes.
Add tomatoes, increase heat to high and cook 1 minute.
Stir in tomato sauce and basil and cook about 1 minute.
Add Roasted Garlic and cook about 1 minute.
Stir in brown sugar; cook about 3 minutes.
Add remaining Poultry Magic; cook about 1 minute, then stir in the stock.
Return chicken pieces to skillet and bring to a boil.
Simmer, uncovered, about 25 minutes, stirring occasionally to keep from sticking.
Add salt and cook about 1 minute more
Chef
