| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Sunflower oil |
| 6 | Large; boneless, skinless |
| | Chicken breasts |
| | salt |
| | pepper |
| 3 | Whole bulbs garlic |
| 1/4 Esslöffel | thyme fresh |
| 1/4 Esslöffel | rosemary fresh |
| 5 | Floz dry white wine |
| 2 x ca. 30 g | parsley fresh, chopped |
|
Pre heat oven to 180 °C. Heat the oil in a frying pan over medium heat and fry the chicken gently until golden brown. Season to taste.
Separate the cloves of garlic and remove the papery outer skin but do not peel.
Lay the chicken pieces in a casserole. Place the garlic on top and among the pieces of chicken and sprinkle with thyme and rosemary. Add wine to cover the chicken. Cover the casserole and bake for 1 hour until the liquid is reduced and the garlic soft.
Serve hot sprinkled with parsley.
This dish can be served with rice, either brown or white basmati, or comforting creamed potato or tagliatelle pasta.
Carlton Food Network http://www. Cfn. Co. Uk/
|
|
Anmerkungen zum Rezept:
keine |
