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Title: Mediterranean Chicken > Lucy Waverman
Categories: Chicken Canadian
Yield: 1 Servings
| 3 | Heads garlic | |
| 8 | Whole boneless chicken | |
| Breasts, skin on | ||
| 3/4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Freshly ground pepper |
| 3 | tb | Chopped fresh rosemary or |
| 1 | tb | Dried |
| 1/2 | c | Olive oil |
| 1 | lb | Smoked ham, thickly sliced |
| 4 | Red onions, thickly sliced | |
| 1/2 | c | Brandy |
| 2 | Bay leaves | |
| 1 | c | Sliced black olives |
| 1/2 | c | Finely chopped parsley |
Preheat oven to 400* Add garlic to pot of cold water, and bring to boil. Boil for 3 minutes, drain and peel the garlic cloves. Cut each chicken breast in half, then in thirds. In shallow dish. combine flour, salt, pepper and 1 tbsp fresh rosemary. Coat chicken pieces with flour. Heat olive oil in large fry pan on high heat. Brown chicken in batches, about 1 ~ 2 minutes per side. Remove with slotted spoon to large ovenproof casserole. Turn heat to medium-low. Dice ham and add to frying pan with the onions, garlic and remaining rosemary. Saute until onions are golden-brown, about 10 minutes. Pour in the brandy and bring to boil. Scrape contents of frying pan over chicken breasts, add bay leaves and olives and bake, uncovered, for 15 to 20 minutes, or until chicken is cooked through. Sprinkle with parsley.
Serves 16 to 20
This one from Lucy Waverman's Seasonal Canadian Cookbook. In time for those big holiday entertaining buffets.
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