Monday, July 4, 2011

Garlic chicken

This is a recipe my mom passed along to me.  If you have a sickly person in the house, you can go even heavier on the garlic.  I like a ton of garlic.  My mom even made this with four HEADS of garlic instead of four cloves, and it turned out okay. It is a great comfort food. 

Garlic Chicken

1 Tbsp. Oil/butter/palm oil shortening

2 lbs of chicken breasts
1 C. chopped onion
4 whole garlic cloves or elephant garlic, minced
2 tsp salt
1 tsp pepper
4 tsp worchestershire sauce or worchestershire sauce substitute (for my son, I left off this ingredient)
1 1/2 C chicken broth (I use Kitchen Basics)
1 1/2 C plain milk substitute (this is in place of evap milk) - almond milk or plain non-coconut-tasting milk works great.

Optional ingredient - cashews.  Yummy, and they give it a good crunch.

There are two methods for cooking this: 

Longer Method 

Chop up chicken, onions, and garlic.   Throw everything in a slow cooker or roaster for several hours.

Shorter Method, though more work  

Melt shortening in a large skillet.  Add chicken breasts.  Brown. Add onions, garlic, salt, pepper, and worchestershire sauce.  Add broth and milk. Serve over cooked rice.

Put in a casserole dish (a deep one).  Cook covered, for 1 - 1 1/2 hours in a 300 degree oven. Remove from the oven and set aside for 10 minutes.  Serve over cooked rice.

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