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Category: Poultry I
Prep Time: Cook Time: Total Time:
1/2 cup olive oil
2 tbsp minced garlic
3 sprigs fresh rosemary
1/4 cup dry white wine
Salt and freshly ground black pepper
1 roasting chicken (about 4 lbs), cut in 8 pieces
Garlic sauce:
4 tbsp olive oil
2 tbsp peanut oil
1 egg yolk
Juice of 1/2 lemon
1 1/2 tbsp minced garlic
2 tbsp whipping cream
1 tbsp freshly grated parmesan
Salt and freshly ground black pepper
To make chicken: Heat olive oil in saucepan over moderately low heat. Add garlic; sauté gently 5 minutes; do not brown. Remove from heat; add rosemary and wine. Cool slightly. Salt and pepper chicken; place in a lidded nonreactive dish. Cover with two-thirds of the wine mixture; marinate, refrigerated, from 3 to 12 hours. Reserve and refrigerate remaining third of marinade.
Prepare a medium-hot charcoal fire for direct-heat cooking. Remove chicken from marinade and place on grill. Grill chicken, turning occasionally and basting with reserved marinade, until thickest parts of leg and thigh register 180 degrees (20 to 25 minutes). Serve chicken with Garlic Sauce on the side.
To make garlic sauce: Combine oils; set aside. Put egg yolk, lemon juice and garlic in work bowl of food processor fitted with steel blade, or in blender. Process until yolk is pale yellow.
With the machine running, slowly add combined oils to make a mayonnaise, and then slowly add the cream. When sauce is thick, transfer it to a bowl and stir in parmesan. Season to taste with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 12 hours. Makes 3 to 4 servings
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CHICKEN WITH GARLIC SAUCE
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Category: Poultry I
Prep Time: Cook Time: Total Time:
1/2 cup olive oil
2 tbsp minced garlic
3 sprigs fresh rosemary
1/4 cup dry white wine
Salt and freshly ground black pepper
1 roasting chicken (about 4 lbs), cut in 8 pieces
Garlic sauce:
4 tbsp olive oil
2 tbsp peanut oil
1 egg yolk
Juice of 1/2 lemon
1 1/2 tbsp minced garlic
2 tbsp whipping cream
1 tbsp freshly grated parmesan
Salt and freshly ground black pepper
To make chicken: Heat olive oil in saucepan over moderately low heat. Add garlic; sauté gently 5 minutes; do not brown. Remove from heat; add rosemary and wine. Cool slightly. Salt and pepper chicken; place in a lidded nonreactive dish. Cover with two-thirds of the wine mixture; marinate, refrigerated, from 3 to 12 hours. Reserve and refrigerate remaining third of marinade.
Prepare a medium-hot charcoal fire for direct-heat cooking. Remove chicken from marinade and place on grill. Grill chicken, turning occasionally and basting with reserved marinade, until thickest parts of leg and thigh register 180 degrees (20 to 25 minutes). Serve chicken with Garlic Sauce on the side.
To make garlic sauce: Combine oils; set aside. Put egg yolk, lemon juice and garlic in work bowl of food processor fitted with steel blade, or in blender. Process until yolk is pale yellow.
With the machine running, slowly add combined oils to make a mayonnaise, and then slowly add the cream. When sauce is thick, transfer it to a bowl and stir in parmesan. Season to taste with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 12 hours. Makes 3 to 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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