3 kg of chicken cut into bite-sized pieces
3/4 cup of olive oil
24 cloves of garlic, peeled
3 tablespoons of brandy
1 1/2 teaspoons of all-purpose flour
6 tablespoons of white wine
6 tablespoons of chicken broth
salt to taste
3 tablespoons of chopped parsley
9 degrees of black pepper
3 kg of chicken cut into bite-sized pieces
3/4 cup of olive oil
24 cloves of garlic, peeled
3 tablespoons of brandy
1 1/2 teaspoons of all-purpose flour
6 tablespoons of white wine
6 tablespoons of chicken broth
salt to taste
3 tablespoons of chopped parsley
9 degrees of black pepper
Heat the olive oil in a skillet
Add the chicken and garlic
Fry until the garlic is golden brown (remove the garlic as it browns and reserve)
Let the chicken pieces cook on all sides
Add the brandy and ignite, allowing it to flambe
Dust with flour
Add the white wine and broth and stir well
Cover and simmer for 15 minutes
Mash the garlic with parsley, black pepper, and salt until a paste forms
Add to the chicken
Cover and simmer over low heat for an additional 15 minutes
This dish can be prepared ahead of time and only reheated when served
Serves 24.
