La Galientte

Course : Chicken
Serves: 6
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6 small zucchini washed and unpeeled
5 tablespoons olive oil
6 Cloves garlic peeled
6 whole chicken legs and thighs -- cut in half at joint
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup dry white wine -- (not vermouth)
1 teaspoon basil
1 teaspoon italian flat leafed parsley
1/3 cup brown veal stock -- (or chicken stock)

Preparation / Directions:

Cut zucchini into sticks about 2" long and 2/3" wide; round off the pointed ends with a paring knife. Heat 3 tablespoons of the olive oil in a 10" skillet over moderate heat; add garlic and cook 2 to 3 minutes. Remove garlic and save to use later inthe recipe. Add zucchini to skillet and cook 2 to 3 minutes, until bright green and heated through, stirring frequently remove zucchini to a plate. Add the remaining 2 tablespoons of oil to the skillet and increase heat to moderately high; add chicken and cook until lightly browned on all sides. Pour off and discard all but 2 tablespoons of fat from the skillet. Sprinkle chicken with salt and pepper add wine and reserved garlic. Cover skillet and continue cooking 8-10 minutes longer, until chicken is fork tender; shake the skillet 2 or 3 times during the cooking. discard the garlic cloves. arrange chicken and zucchini on a warm platter and garnish with parsley. Add stock to skillet and stir over moderate heat until sauce is blended. Taste sauce and add more salt if desired. Strain sauce over chicken. Serve with rice, pilac or noodles.

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