Garlic Celebration Chicken Recipe
Ingredients
| 3 to 3 1/2-pound .frying chicken, cut up | ||
| Bacon Slices | 4 | |
| 2 medium-size onions, chopped | ||
| Garlic | 5 Clove (5gm), pressed | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/4 cup dry vermouth or dry white wine | ||
| Basil | 1 Tablespoon | |
| Poultry seasoning | 1 Teaspoon | |
| Hot buttered noodles | ||
| 1 tablespoon each cornstarch and water | ||
| 2 medium-size tomatoes, cut into wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken, pat dry, and set aside.
In a wide frying pan, cook bacon over medium heat until crisp.
Lift out, leaving drippings in pan; drain, crumble, and set aside.
Increase heat to medium-high.
Add chicken to pan, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Add onions and garlic to pan and cook, stirring, until onions are soft.
Spoon off and discard any fat from pan; add wine, vermouth, basil, poultry seasoning, bacon, and chicken.
Bring to a boil over high heat; then reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Arrange chicken and noodles on a platter; keep warm.
Skim and discard fat from pan juices, then season to taste with salt and pepper.
Combine cornstarch and water, stir into pan juices, and cook, stirring, until thickened.
Garnish chicken with tomatoes; pass sauce at the table.
Rinse chicken, pat dry, and set aside.
In a wide frying pan, cook bacon over medium heat until crisp.
Lift out, leaving drippings in pan; drain, crumble, and set aside.
Increase heat to medium-high.
Add chicken to pan, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Add onions and garlic to pan and cook, stirring, until onions are soft.
Spoon off and discard any fat from pan; add wine, vermouth, basil, poultry seasoning, bacon, and chicken.
Bring to a boil over high heat; then reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Arrange chicken and noodles on a platter; keep warm.
Skim and discard fat from pan juices, then season to taste with salt and pepper.
Combine cornstarch and water, stir into pan juices, and cook, stirring, until thickened.
Garnish chicken with tomatoes; pass sauce at the table.
Chef
