Death By Garlic Chicken Recipes

Steps:

• Line a 9x13-inch baking pan with the bacon.
• Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
• Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
• Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
• Bake at 300 degrees F for 2 hours.

Steps:

• Season chicken on both sides with salt and pepper to taste.
• Brown chicken and garlic in hot oil in a large saute pan.
• Add wine, broth, lemon juice, and spices.
• Bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through.
• Remove chicken and garlic from pan and keep warm.
• Mix together remaining wine with the flour and mix into the pan juices, stirring briskly.
• Bring to a boil and cook until thickened.
• Serve sauce with chicken and garlic.
• Mashed potatoes or rice may be served, if desired.

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

Steps:

• Cook pasta according to pkg directions.
• While pasta is cooking, in a stir fry pan, Saute garlic and Peppers, in oil.
• Add Sausages,Olives and Greek seasoning to warm through.
• Toss hot pasta with garlic mixture, add salt
• Garnish with cheeses, lemon zest ,lemon juice, onion, pepper flakes and parsley.
• Serve immediately in a pre-warmed serving dish.

Steps:

• Brush chicken pieces on all sides with oil. In a large casserole or 5-to 6-quart heavy Dutch oven, combine onion, celery, parsley, and tarragon. Place chicken pieces over vegetables and herbs and pour vermouth over chicken. Sprinkle chicken with salt, pepper, and nutmeg. Distribute unpeeled garlic cloves throughout the casserole, tucking them under chicken pieces. Cover casserole tightly (you might fit a piece of foil around the top under the lid). Bake chicken in preheated 325° oven 1 1/2 hours. Do not uncover casserole until after this time has elapsed. Serve chicken with garlic, advising the diners to squeeze flesh from papery coat. The garlic is especially tasty when eaten on crusty bread.