By duonyte on August 28, 2011
Photo by KateL
Photo by KateL
"From Cooking Light. The recipe calls for 1 cup frozen seasoning blend, which I am sure is a great convenience if you have it, but I chose to enter it with the components (onion, bell pepper, celery and parsley), as I felt more people would have that readily available. I buy peeled garlic cloves at the market, which is an enormous time-saver."
Serving Size: 1 (652 g)
Servings Per Recipe: 4
"The 18-mo.-old couldn't get enough chicken! We all agreed that the chicken was perfectly and deliciously cooked, and we all loved the sauce. We observed a moment of silence for the 35 cloves of garlic reduced to charcoal briquettes. So plans are afoot to reproduce this recipe but produce luscious roasted garlic. We thought the cavity filling was very good, so we will "fix" the one part that didn't please the 3 Garlic fanatics (not counting the 18-mo-old who couldn't vocalize her opinion). Oh, please include the fresh thyme in the directions, would be a pity to omit it after purchasing (and why not use it for the cavity?). Made for Rookie Tag."
"This chicken turned out very moist and it was delicious. I'm not sure that all the garlic cloves tossed around the chicken added to the flavor, but they definitely added to the delicious smell while cooking! The only advice I have is to remove the garlic cloves from the sauce before whisking the slurry in......or maybe leave one in. The directions said to remove them after whisking the slurry in.....but my garlic cloves dissolved in the whisking, making for a very strong garlic taste in the sauce. Still delicious."
"If you haven't made it, you need to. Excellent the best chicken in a long time. The flavors are out of this world chicken was juicy and tender, great job."
"This was delicious, juicy and tasty. The rich sauce was great with Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East) #374003!
I used the ingredients as described with the vermuth option. Thanks a lot for sharing this recipe!"