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Chicken with Garlic 2 lbs free range chicken pieces 4 tbsps olive oil 2 garlic bulbs, cloves separated, skins on 6 fresh bay leaves 200 ml Fino Sherry (like Dry Sack) 100 ml water sea salt & black pepper Take the skin off chicken leg and thigh pieces but leave it on the breasts. Season the

CHICKEN WITH GARLIC Yield: 4 servings 2 Chickens or chicken breasts 2 sm Heads garlic Water 1/4 c Chopped Italian parsley Salt and pepper 2 tb Unsalted butter 1 lg Lemon; juiced If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely.

This recipe is simple and totally flavorful. The chicken remains tender because of the broth (I didn't use the wine) and the lemon juice provides just a hit of sour. This has now become a part of my dinner arsenal with great success!

Bring chicken mixture to room temperature then drain off excess juices. Pour 1/2 cup peanut oil in skillet (or wok) and heat on medium heat until a wisp of smoke is seen. Cook chicken until light brown (about 1 minute) then flip over and cook another minute. Put chicken aside (I scoop chicken into a