Garlic and Chicken
3 tablespoons olive oil
1 head garlic, separated into cloves
1 sweet summer onion, sliced
2 boned and skinned chicken breasts, cut into chunks
1 green pepper, cut into chunks
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon freshly ground pepper
1/2 to 1 cup vegetable or chicken stock
1/4 cup chopped fresh parsley
1/4 cup creme fraiche, optional
Heat oil in deep skillet. Saute garlic cloves and onion chunks on low
heat for at least 30 minutes. Add chicken pieces, vegetable chunks,
salt, and pepper. Cook until chicken and green pepper is done. Add stock
and parsley, cover and cook about 10 minutes to develop flavors. Taste
and correct seasonings. Add creme fraiche and stir until it has
dissolved into a smooth sauce. Spoon into rimmed plates or flat soup
bowls and serve with plenty of crusty bread.
Chicken |
|
