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Ingredientes
- 3 x Heads garlic
- 8 whl boneless chicken Breasts, skin on
- 3/4 c. All-purpose flour
- 1 tsp Salt
- 1 tsp Freshly grnd pepper
- 3 Tbsp. Minced fresh rosemary or possibly
- 1 Tbsp. Dry
- 1/2 c. Extra virgin olive oil
- 1 lb Smoked ham, thickly sliced
- 4 x Red onions, thickly sliced
- 1/2 c. Brandy
- 2 x Bay leaves
- 1 c. Sliced black olives
- 1/2 c. Finely minced parsley
Direcciones
- Preheat oven to 400* Add in garlic to pot of cool water, and bring to boil. Boil for 3 min, drain and peel the garlic cloves. Cut each chicken breast in half, then in thirds. In shallow dish. combine flour, salt, pepper and 1 tbsp fresh rosemary. Coat chicken pcs with flour. Heat extra virgin olive oil in large fry pan on high heat. Brown chicken in batches, about 1 2 min per side. Remove with slotted spoon to large ovenproof casserole. Turn heat to medium-low.
- Dice ham and add in to frying pan with the onions, garlic and remaining rosemary. Saute/fry till onions are golden brown-brown, about 10 min. Pour in the brandy and bring to boil. Scrape contents of frying pan over chicken breasts, add in bay leaves and olives and bake, uncovered, for 15 to 20 min, or possibly till chicken is cooked through. Sprinkle with parsley.
- Serves 16 to 20
- This one from Lucy Waverman's Seasonal Canadian Cookbook. In time for those big holiday entertaining buffets.
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